Baingan Ki Potli (aubergine Parcels)
It has become like a habit for me to play with spices and different styles of cooking. I keep fiddling with them until it reaches to a desired taste. Before serving it on a table to a guest, several experiments and tasting are done by various levels of staffs. I had faced such moments of anxiety many times. But this first dish of mine never went through these levels.
These Italian potlis are not my favourite because I was allergic to aubergines. But it was my first dish in my career which earned appreciation from an Italian guest who wanted to have something new.
Generally tomato slices along with cheddar or mozzarella cheese are wrapped in aubergine slices and then cooked on a barbeque. It goes well with red salsa or pomegranate dressing. But I have my own twist and turns to this special dish which had a huge impact on my career as a chef.