Sticky tamarind-glazed aubergines

Sticky tamarind-glazed aubergines

By
From
Anjum's Quick & Easy Indian
Serves
4-6
Photographer
Lisa Linder

A lovely easy recipe inspired by the popular Japanese dish of aubergines with miso, except using my new favourite tamarind chutney, which you can buy or make at home. The long, thin aubergines you can buy these days are perfect for this.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
50g root ginger, finely shredded, (peeled weight)
12 baby aubergines, halved lengthways
salt
5-6 tablespoons shop-bought tamarind and date chutney
or 5-6 tablespoons Quick tamarind chutney
2 tablespoons sesame seeds, toasted

Method

  1. Preheat the oven to 200°C. Heat the oil and fry the ginger shreds until golden. Strain the oil (reserve it) and place the ginger on kitchen paper.
  2. Place the aubergines on an ovenproof baking tray, cut-side up. Score them in a criss-cross pattern, being careful not to go through the skin. Brush with the reserved ginger-flavoured oil and season lightly with salt. Place in the oven and bake for 15 minutes. Remove from the oven, turn it off, and preheat the grill.
  3. Brush the aubergines with a thick coating of tamarind chutney, liberally sprinkle over the sesame seeds and place beneath the hot grill for three to four minutes or until bubbling. Serve sprinkled with the ginger.
Tags:
quick
easy
simple
fast
Indian
Anjum
Anand
midweek
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again