Episode 635
Eggplant with Curry Leaf Crunch at Bubula Spitalfields Restaurant in London
The Culinary Institute of America
November 18, 20246m 21s
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Show Notes
Ben Rand is executive chef of Bubula Spitalfields restaurant in East London. He shares how he makes grilled eggplant with peanut sauce and a fried shallot and curry leaf crunch, marinating the grilled and peeled eggplant overnight in a sauce of vegan dashi, miso paste, and tamari. To cut down on food waste, he blends candied peanuts with the leftover marinade, and uses it as the sauce on top of the eggplant.
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