In the Indian cuisine, you'll find that brinjal (also known as eggplant and aubergine) is usually prepared as main course; for example, Baingan Ka Bharta, Khatte Methein Baingan and stuffed or Bharwan Baingan. But you'll find this teardrop-shaped, glossy vegetable in a lot of other cuisines too and that too in a more creative way. They use it in dips, salads, appetisers, stews, lasagna etc. The Eggplant Truffle Chokha is one such example. The recipe of this stellar dish is shared by Farzi Café, Aerocity, New Delhi.