Grilled Aubergine (Eggplant) with Peanut, Tamarind and Chilli
Recipe Reprinted from Capital Spice By Chrissie Walker
Photos by Monica Bhide
Chef Vivek Singh “We were pondering what we could cook on the grill at Cinnamon Kitchen, and this is one of several recipes we created. The mixed grilled platter is popular, selling 60–80 a day – duck, prawns, fat chillies stuffed with paneer and mince, yoghurt kebab, and these aubergines. This a true Hyderabadi combination of sesame, peanut and tamarind. It’s almost a deconstructed version of bagara baingan. You can also add desiccated coconut to the crust, if you wish. Grill the aubergine just enough to be cooked through.”
MONICA’s NOTE: I adapted the recipe here a little.
Serves 4
3 firm Japanese or Bengali aubergines (long, narrow variety), halved lengthways
1 tablespoon vegetable or corn oil
½ teaspoon salt, or to taste
½ teaspoon red chilli powder, or to taste
½ teaspoon ground turmeric
¼ teaspoon carom seeds
¼ teaspoon black onion seeds
¼ teaspoon fennel seeds
melted butter or oil, for brushing
For the spice crust
50g peanuts, roasted or fried in a dry pan, cooled and coarsely crushed
1 tablespoon white sesame seeds, lightly roasted in a dry pan
2 teaspoons jaggery or brown sugar
1 teaspoon garlic, peeled, chopped and fried crisp (or dried granules)
½ teaspoon red chilli powder, or to taste
½ teaspoon dried fenugreek leaves, crushed
1 teaspoon chaat masala
For the tamarind chutney – I used store-bought chutney
Score the aubergines across the flesh side, put them into a non-metallic dish and marinate with the oil, salt, chilli powder, turmeric and carom, onion and fennel seeds for 3–4 minutes.
Meanwhile, combine all the ingredients for the spice crust to obtain a spicy nut mix. Check seasoning and set aside.
Place the cut side of the aubergines on a hot grill or non-stick pan and sear for 2 minutes. Brush the skin side with butter or oil, turn over and cook for about 3 minutes or until cooked through. Alternatively, you could do this under a very hot grill or on a barbecue. (Monica’s note – I heated my oven to 400 degrees and roasted the eggplants for about 30 minutes. Oh, they were GOOD)
Place the aubergines on a plate, flat side uppermost. Spread a smear of tamarind chutney on the aubergines, sprinkle the spicy peanut crust on them and serve hot with a green salad.
This looks delicious! Will have to keep an eye out for this book.
Gotta make this .. It sounds awesome!
looks really delicious.