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Recipe: grilled aubergine with peanut, tamarind and chilli

Serves: 4

Duration: 30mins

Difficulty: Easy

Ingredients

  • 2 firm Japanese or Bengali aubergines, cut into halves lengthways
  • 2 tbsp. vegetable or corn oil
  • 1 tsp. salt
  • 1/2 tsp. red chilli powder
  • 1/2 tsp. turmeric powder
  • 1/4 tsp. carom seeds
  • 1/4 tsp. black onion seeds
  • 1/4 tsp. fennel seeds
For the spice crust
  • 1 tbsp. poppy seeds, roasted
  • 1 tbsp. white sesame seeds, roasted
  • 5g jaggery
  • 2 cloves of garlic, crushed
  • 1 tbsp. desiccated coconut, roasted
  • 1 tbsp. peanuts with skin (deep fried)
  • 1/2 tsp. red chilli powder
  • 1 tsp. chaat masala
  • 1 tsp. tamarind pulp
For the garnish
  • 1 tbsp. tamarind chutney

Method

1. Score and marinate the aubergine with oil, salt, red chilli powder, turmeric, carom seeds, onion seeds, fennel seeds and salt. Keep it aside for 3-4 minutes.

2. In the meantime, combine all the ingredients for the spice crust and pound using a pestle and mortar to a coarse powder. Spread the spice crust on a tray and leave to dry.

3. Place the flat side of the aubergine on a hot grill or pan and sear for 2 minutes. Repeat the same on the other side by brushing it with butter or oil and cooking for about 3 minutes. Ensure it is cooked thoroughly through.

4. Place them on a plate with the flat side facing upwards. Apply a dash of tamarind chutney on the aubergines, sprinkle the spice crust and serve hot with green salad.

Ingredients

  • 2 firm Japanese or Bengali aubergines, cut into halves lengthways
  • 2 tbsp. vegetable or corn oil
  • 1 tsp. salt
  • 1/2 tsp. red chilli powder
  • 1/2 tsp. turmeric powder
  • 1/4 tsp. carom seeds
  • 1/4 tsp. black onion seeds
  • 1/4 tsp. fennel seeds
For the spice crust
  • 1 tbsp. poppy seeds, roasted
  • 1 tbsp. white sesame seeds, roasted
  • 5g jaggery
  • 2 cloves of garlic, crushed
  • 1 tbsp. desiccated coconut, roasted
  • 1 tbsp. peanuts with skin (deep fried)
  • 1/2 tsp. red chilli powder
  • 1 tsp. chaat masala
  • 1 tsp. tamarind pulp
For the garnish
  • 1 tbsp. tamarind chutney

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