Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Sri Lankan-Style Aubergine Sticks and Pickled Onion
After trying this Sri Lankan marinade for aubergines, I rarely want to eat them any other way – a perfect balance of chilli, vinegar and garlic along with other aromatics. The smoky charred aubergine works beautifully with them – and of course, you can make these in the oven if the weather turns.
|aubergines, cut into 2½cm cubes
|sea salt flakes
|olive or neutral oil, for brushing
|For the onions:
|cider or white wine vinegar
|fresh red chilli, finely chopped
|garlic, finely chopped
|red onion, very finely sliced
|sea salt flakes, to taste
From the book