Smoky eggplant meets the rich, comforting flavor of Rupen’s Masala Sauce in this bold and creamy summer dip. Finished with a generous drizzle of olive oil and a squeeze of lime, it’s perfect with warm naan or crisp veggies.
This is my aunt, Malu Aunty's recipe. I make it every year in Spring when I am getting ready for summer, and then I sometimes gift it to my friends. Ingredients 1 part fresh lime or lemon juice (e.g., 1 cup) 3 parts cane sugar (e.g., 3 cups) 2 parts water (e.g., 2 cups) Note: Adjust quantities proportionally based on your desired yield. Instructions 1. Prepare the Sugar Syrup In a heavy-bottomed saucepan, combine the cane sugar and water. Heat the mixture over medium heat, stirring occasionally until the sugar fully dissolves. Once dissolved, reduce the heat to low and allow the syrup to simmer gently without stirring. To test for one-string consistency: Dip a clean spoon into the syrup...
