Sesame & tamarind aubergine


Another yummy aubergine recipe, more redolent of the Middle east than India. Is there no end to these Indian recipes, you might ask? Well, probably not! Again its easy-peasy, lemon squeezy as you simply whizz up the sauce ingredients, cook with the onion and add the aubergines. Bingo! 

Serves 4 as a main course

2 large ripe tomatoes or 1/2 tin chopped
2 tbsp sesame seeds
3 cloves garlic
2 tsp tamarind paste
1 tsp cumin
1 tsp coriander
1 1/2 tsp chilli powder or 1 whole dried chilli, crumbled
2 tbs rapeseed oil
1 large onion sliced
3 medium or 900 gm small round or long aubergines, cut in batons or slices

Put the tomatoes, sesame seeds, garlic, tamarind paste, cumin, coriander, chill and 1 tsp salt into a blender and whizz into a paste.

Put the oil into a large wok or lidded pan. When hot fry the onion for 10 minutes or so until soft and golden. Add the sauce to the wok, cook for a couple of minutes, then add the aubergines add 5 tbs water. Stir to mix, then cover and cook for 15 mins or until aubergines are soft and cooked. You might need to add a splash of water if it gets too dry.

I served with bulgur wheat, as its a quasi-Middle Eastern dish, but you could also have ti with brown rice, a salad or anything else you choose.

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