Grilled Aubergine

Vegan recipe: Grilled aubergine with peanut, tamarind and chilli

A tasty vegan recipe for those looking for a healthy and environment friendly dish

Recipe for four from chef Vivek Singh, of the Cinnamon Collection which consists of The Cinnamon Club, Cinnamon Kitchen City, Battersea & Oxford and Cinnamon Bazaar.

  • 4 firm Japanese or Bengali aubergines, cut into halves lengthways
  • 1tbsp vegetable or corn oil
  • ½ tsp salt
  • ½ tsp red chilli powder
  • ½ tsp turmeric powder
  • ¼ tsp carom seeds
  • ¼ tsp black onion seeds
  • ¼ tsp fennel seeds

Tamarind smear

  • 6 tbsp tamarind
  • Pinch ground red chilli
  • 2 tbsp jaggery or molasses
  • ½ cup of water

For the spice crust

  • 50g peanut, roasted or fried, cooled and coarsely crushed
  • 1 tbsp white sesame seeds, lightly roasted
  • 5g jaggery
  • 1 tsp chopped garlic fried crisp
  • ½ tsp red chilli powder
  • ½ tsp of dried fenugreek leaves, crushed
  • 1 tsp chaat masala

1. 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 to obtain a spicy nut mix. Check seasoning and keep aside.

2. 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.
Alternatively you could do this on a very hot grill or barbeque too.

3. Place them on a plate with the flat side facing upwards. Apply a smear of tamarind chutney on the aubergines, sprinkle the spicy peanut crust on them and serve hot with green salad.