Make ordinary outstanding

Baba Ganoush

Ingredients :

• Roasted Eggplant: 100gm
• Roasted Garlic Paste: 10gm
• Tahini Paste: 15gm
• Roasted Cumin Powder: 6gm.
• Mascarpone Cheese: 15gm
• Lemon juice: 2ml.
• Chopped Parsley:  6gm
• Chopped onion: 6gm
• Chopped onion: 6gm wChopped jalapeno: 6gm
• Fried eggplant skin: 1gm
• Microgreens: 1gm.
• Salt: 5 gms
• Oil: 10 gms

METHOD:

1. Take a whole eggplant  and rub it with salt and oil and grill it for 20 minutes at 200 degrees. Keep it aside to rest. Once it is cool and limp, remove skin and chop it smoothly.
2. Mix the rest of the ingredients well and season with salt and pepper. Garnish with eggplant skin and microgreens and serve cold.

— Recipe by Chef Makarand Samant, Executive Chef, Maffy's

Spiced Eggplant steak:

Ingredients :

• Aubergine: 3gm
• Cumin Powder: 5gm
• Turmeric Powder 5gm
• Chilli Powder5 gm
• Tomato   100 gm                                     
• Mustard 10gm
• Oil 50
• Ginger 5gm
• Fennel Seeds 5gm
• Dry Whole Chilli 5gm
• Sugar 3gm
• Tamarind 5gm
• Basmati Rice 50gm
• Whole Masoor 40gm
• Onion 5gm
• Cilantro 2gm
• Black Pepper 1gm
• Butter 2gm
• Raisins

METHOD

1. Marinate aubergine steak with turmeric, chilli, cumin powder and salt. Pan sear  them in non-stick pan.
2. For the sauce, temper whole dry red chilli and fennel seeds with chopped ginger. Add blanched, de-seeded and diced tomatoes, tamarind pulp, sugar and raisin. Let it simmer for 10 min and finish it with homemade dry chilli and fennel powder.
3. For pilaf, sauté julienne onions in butter, add soaked whole lentil and basmati rice. Add water and cook. Lastly, add chopped coriander leaves for garnish.

- Recipe by Chef Kedar Bobde at Indigo Deli

Jackfruit Taco

Ingredients :

• Soft shell taco - 4
• Curried jackfruit - 150gms  
• Sour cream - 25gms
• Cabbage, carrot, julienne - 20gms
• Micro coriander - 4gms
• Salsa Fresca - 40gms
• For Curried Jackfruit :
• Onions - 10gms
• Ginger garlic paste - 8gms
• Red Chilli paste - 5gms

METHOD

1. Fry chopped onions, ginger garlic paste and red chilli paste. Add in the raw jackfruit and cook till done.
2. Place the curried jackfruit on a soft-shell taco. Marinate the julienne of carrot and cabbage with lemon juice and salt.
3. Put a dollop of sour cream on the jackfruit. Garnish with the carrot, cabbage and coriander.  Serve with salsa

— Recipe by Crafters Tap House