1 long aubergine or eggplant
½ tsp chili powder, according to taste
¼ tsp turmeric
½ tsp cumin powder
1 tbsp olive oil
3-4 tbsp Greek yogurt
2 tbsp Le Bon Magot Lemon Sultana Marmalata
a few strands of Rumi saffron (optional)
Our choice of Saffron, always Rumi, an Afghan saffron rated #1 three years running by The International Taste & Quality Institute and chosen by world-class chefs and Michelin-rated restaurants.
Recipe by Sheeraz Wania
Cut the aubergine into long thick wedges. In a bowl, combine the chili powder, turmeric, cumin, salt, and vinegar to make a paste. Marinade the the sliced aubergine, remembering to turn them to ensure an even coat.
Heat the oil in a cast iron or heavy pan, brown the aubergines on all sides and then lower the flame, covering the pan to let the aubergines cook until they are tender.
Mix a tbsp of the Le Bon Magot preserve and the extra saffron (if using) in the greek yogurt. Serve aubergines warm, topped with the yogurt mixture and an added blob of the preserve.