The Lake Palace Hotel’s Aubergine Cooked in the Pickling Style

Right in the centre of a lake in the formerly royal city of Udaipur is a summer palace, now converted – as most Indian palaces seem fated to be – into a spectacular hotel. This recipe comes from its master chef, Shankerlal, and in its finished effect is not unlike a spicy ratatouille. It is exquisite. While nigella does give this dish its special ‘pickled’ taste, you may use cumin seeds instead.

I love to eat this with a hearty lamb stew, such as