Le Bon Magot: Brinjal Caponata - Purple Aubergine with Cumin & Curry Leaves

“Brinjal”, “Baingan”, “Aubergine” or “Eggplant”, with its hearty flesh, gleaming purple skin and caviar-like seeds, is considered the “King of Vegetables” in the Middle East and South Asia. Revered in Indian folklore, it is said to attract untold prosperity and treasure. So too, this treasure of a pickle has its origins in Western India and, much like its Provençal, Sicilian and Spanish sisters, its sweet-and-sour taste has a natural affinity to oil-rich grilled fish, lamb, nutty cheeses and breads. Paired with ricotta cheese or Greek yogurt, it crowns the humble pita chip. Swirled into a traditional mashed potato, it serves as an outstanding base for an Asian-inspired meatloaf. Rolled into a flatbread under a “masala” (spiced) omelette, you have breakfast on-the-go.

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Aubergine, brown sugar, sesame seed oil, apple cider vinegar, garlic, ginger, spices, green chilies.