Name: Rata-tea-ouille
Yield: Serves 4 as a side dish for poultry or lamb or as a light luncheon dish served with rice and a salad
Cuisine: Indian
Ingredients: Grated fresh ginger root to taste, about 1 tablespoon/14 grams; Salt and pepper to taste; a pinch each of dried chili powder and sugar; 2 medium tomatoes, peeled, seeded, and cubed; 1 medium onion, chopped; 1 medium zucchini, chopped; 4 Japanese eggplants; 1 tablespoon/14 grams black Darjeeling tea leaves; 3 cups/750 milliliters water

Preparation info

Serves
4
as a side dish for poultry and a salad

Difficulty
Easy

Appears in

Cooking with Tea

By Robert Wemischner and Diana Rosen

Published 2000

About

The flavors of end-of-summer vegetables are enriched and lifted with a tea-based sauce. The classic Provençale assortment takes on an earthier taste when cooked in a fragrant Darjeeling bath, but other favorite teas from Assam or Nilgiri in India would work as well.

Ingredients

1 tablespoon/14 grams black Darjeeling tea leaves
3 cups/750

Method

Brew the tea in hot (190°F/88°C) water for about 3 minutes, then drain through a fine-meshed sieve, pressing hard on the tea leaves to extract as much of the infusion as possible. Set aside.

Char the eggplants on top of the stove or under the broiler if you have an electric stove. Butterfly by splitting them lengthwise, keeping both parts attached. Place in a baking pan and stuff with t

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