Here’s a guest post from Bowleserised, a very talented lady who knows both her food, ponies and the writerly life in Berlin, and who often is called upon by bizarre British TV talent to explain the Hauptstadt to them. This is an ideal Dönerspende dish, as it’s got few ingredients but is also flexible — i.e., what you’ve got in your ‘fridge or pantry will probably get you by. Enjoy.
This is an adaptation of a Claudia Roden recipe for Brinjal Albaras from The Book of Jewish Food. It’s a dish from the Bene Israel community in India. It should have fresh coriander in the coconut milk mix, which might still be possible depending on the pricing, and the courgette substitution is one I’ve improvised.
I usually use a can of coconut milk so my version is more liquid than the purist’s, which involves creamed coconut milk and water. I like the more liquid version though as then you can eke the meal out with rice. Obviously you can use fewer potatoes and more aubergine or any different combination, according to preference and available ingredients.
