Eggplant Kasaundi

• As dressings, chunky or blended, to be drizzled or dotted on, eg. Beef entrees or mains.
• As part of an onion base for Pilafs (see recipes: Onion Base)
• To impart a distinctive flavour to stews, ragouts, braised dishes, eg. for lamb shanks and braised beef dishes.
• As shortcuts in cooking dishes that require spicing up, such as yellow split peas, stir-fries.
• To give soups a distinctive flavour and serve as a garnish as well (used per portion to service during plating up):
  On buttermilk sambar, brown lentil, mulligatawny, oxtail or black-eyed bean soup – one tablespoon of EGGPLANT KASAUNDI and a sprig of fresh coriander.
• As accompaniment to entrees or mains.
• An appetising filling in sandwiches, a savoury dip and a versatile accompaniment to cold meats, roast, pasta, rice and other meals.

Recipes including Eggplant Kasaundi :

• Lentil Curry