Grilled aubergine with sesame, tamarind and peanut crumble (Vegan)

Vivek Singh

Vivek Singh

6th January 2022
Vivek Singh

Grilled aubergine with sesame, tamarind and peanut crumble (Vegan)

10 min

A delicious vegan meal, quick to make.


  • 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

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


  • 1 tbsp tamarind chutney


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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