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Friday 14 March, 2008

Eggplant

I am a fan of eggplant. Excitingly, in Indonesia they have purple (skinny) eggplants and white ones. The white ones are pretty fabulous roasted (or deep fried), peeled, then tossed in lime, salt and fresh chilli paste (And something green. Like coriander). Voila, eggplant sambal.

Where did I learn this? At cooking school in Ubud. Janet De Neefe runs a fabulous course which I can highly recommend.

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