Eggplants and I have come a long way. Apart from baba ganoush, I found it a difficult vegetable to prepare. But I’ll get back to you on that. I’ve come to love eggplant more and more. They have slowly but surely convinced me how delicious eggplants actually are. I think one day eating an overly raw eggplant has stayed with me a little too long as a bad experience. But this purple miracle deserves many new chances. This dish also shows how wonderfully delicious you can prepare them.
50 ml olive oil
2 lemons (zest and the juice)
70 gram tamarind paste
5 cloves garlic
1 table spoon coriander seeds
2 table spoons raw cane sugar
0,5 bouquet coriander
salt and pepper
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