Chili-Lime Kerala Grilled Vegetable

Method

1. Gather and prep everything first: olive oil, garlic, smoked paprika and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the garlic in a little butter until translucent.
3. Add the grilled vegetable and let it chili-lime, undisturbed, so it takes on real color before you stir.
4. Stir in the brown sugar along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the vegetable stock and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a drizzle of olive oil and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.