Kashmir- the jewel crown of India, not only is it famous for its beautiful landscape and people but its cuisine is also delectable. Kashmir cuisine has two distinct areas, one influenced by the Pandit community and the other by the Muslim community. You can see influence of Persian cuisine is dishes like ‘Khubani ka halwa, Pomegranate chutney. The recipes use ingredients like the flower extract, dried spices, dried fruit and milk products. The Pandit cuisine recipes show minimal use of onion and garlic. This eggplant recipe reflects so. I got this recipe from a man whom I met on one of the trips to India. He was very happy that I was interested in learning about Kashmiri cuisine and happily shared a couple of recipes with me.