- 2 firm Japanese or Bengali aubergines, cut into halves lengthways
- 2 tbsp vegetable or corn oil
- 1 tsp salt
- ½ tsp red chilli powder
- ½ tsp turmeric powder
- ¼ tsp carom seeds
- ¼ tsp black onion seeds
- ¼ tsp fennel seeds
Grilled aubergine with sesame, tamarind and peanut crumble (Vegan)
Vivek Singh
6th January 2022
Grilled aubergine with sesame, tamarind and peanut crumble (Vegan)
10 min
A delicious vegan meal, quick to make.
Ingredients
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)
- ½ tsp red chilli powder
- 1 tsp chaat masala
- 1 tsp tamarind pulp
garnish
- 1 tbsp tamarind chutney
Method
Score and marinate the aubergine with oil, salt, red chilli powder, turmeric, carom seeds, onion seeds, fennel seeds and salt and keep it aside for 3-4 minutes.
In the meanwhile, combine all the ingredients for the spice crust and pound using a motor and pestle to a coarse powder. Spread the spice crust on a tray and leave to dry.
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 it for about 3 minutes so that it gets cooked thoroughly.
Place them on a plate with the flat side facing upwards. Apply a dash of tamarind chutney on the aubergines, sprinkle the spice crust on them and serve hot with green salad.
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