Chile-Spiked Eggplant with Lemongrass and Scallions

Preparation info
  • Serves


    • Difficulty


Appears in

By Raghavan Iyer

Published 2008

  • About

Because this curry tastes great even when eaten cold or at room temperature, during the summer months, I serve the thick-sauced eggplant at room temperature over slices of toasted French baguette as an appetizer, with mint juleps or salt-crusted margaritas. Makes for an interesting alternative to the French ratatouille, n’est-ce pas?