Photo: Ajna Jai / Contributor
Eggplants are having a moment in Houston — just about every farmer’s table is bursting with varieties, from the large heirlooms to the tiny little green eggplants. Eggplant is one of the few vegetables that, when cooked right, can give me the satisfaction of meat. And when paired with the aromatic flavors of Bengal, the lush eastern state of India with dense coconut groves and fields bursting with greens and vegetables, eggplant can truly be a thing of beauty.
Today, I bring you a humble eggplant sabzi (sabzi simply means cooked vegetable in Hindi). Cooked with pungent mustard oil, which is often considered Bengal’s olive oil, as well as hints of cumin and jaggery, this sabzi can be enjoyed over rice, with rotis or other flatbreads, or over toast.