Recipe by Chef Murali Thamba (Brindleberry Catering)
Ingredients:
Italian Eggplant – 1 (Big)
Small Shallots – 1
Cumin – 1/4 Tsp
Cinnamon Stick – 1 small pcs
Chopped ginger – 1 Tbsp
Chopped garlic – 1 Tbsp
Green onion – 2
Brown Sugar – 2 Tbsp
Rice Vinegar – 2 Tbsp
Dark Soya Sauce – 3 Tbsp
Cayenne Pepper Powder – 1/2 Tbsp
Lime juice – 1/2 Tsp
Water – 1 Cup
Olive oil – 3 Tbsp
Salt & Pepper to taste
Crushed almonds for garnish (optional)