Even though India boasts of mouthwatering dishes made from brinjal, it isn’t preferred among many people because of its texture and taste. Mid-day Online reached out to city chefs to share innovative recipes that include some Bihari flavours, another served on a tartine, and a traditional Greek dish too
Chef Ameya Mahajani at Balsa uses brinjal to create a delicious Aubergine Chettinad Tartine, which has sweet, sour and spicy, earthy, nutty and even Chettinad flavours. Photo Courtesy: Balsa
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