Aubergine-Cumin Relish for Roasted Venison with Baba Ghanoush

Aubergine-Cumin Relish for Roasted Venison with Baba Ghanoush

From: Chef Brad Farmerie, Public, Double Crown, NYC. This recipe is served with traditionally prepared baba ghanoush on house-made cumin-paprika scented quinoa flatbread with Cervena venison. Yield: 6 servings.

Aubergine-Cumin Relish:

1½ aubergines (eggplants)

½ red onion, peeled

1 lime, zest and juice

½ lemon, juiced

2 t

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TAGS: Food & Drink