(Can be vegan with vegan yoghurt)
I am happy to report that this tastes a lot better than it looks. I think the optics depend a bit on the type of yoghurt used (I used home-made cashew nut yoghurt), but of course also on the the cook’s food presentation skills, of which I have none.
- 2 medium aubergine (begun) around 500g
- 1 half tsp salt
- 1 half tsp chili powder
- 1 tsp turmeric powder
- oil
- 1 tblsp mustard oil
- 1 tsp kalonji
- 1 bay leaf
- 1 half tsp chili powder
- 1 tblsp freshly grated ginger
- 2,50 dl yoghurt (I used my own homemade cashew nut yoghurt)
- 1 half tsp turmeric
- 1 tsp coriander powder
- 1 half tsp red chili powder
- salt to taste
- Optional: garnish with chopped coriander leaves
- ½ tsp garam masala
- Pre-heat the oven to 180°C
- Cut the aubergines lengthwise, in quarters
- Mix the oil, salt, chili powder and turmeric together
- Place the aubergines in a parchment lined baking tray and spread the oil/spice mixture on the cut surfaces
- Bake in the oven for 15-17 minutes or until cooked through. Remove from oven
- Meanwhile, in a pan, heat the mustard oil to smoking point. Reduce the flame and add the kalonji, bay leaf, chili powder, and ginger, and roast, stirring.
- Lower the flame, add the yoghurt, turmeric, coriander powder, and salt. Stir through immediately and continuously
- When the oil separates, add 1 dl hot water and the roasted aubergines, making sure that the yoghurt/spice mixture is distributed on the cut surfaces of the aubergines. Cover and simmer for 5-7 minutes to let the aubergines start to absorb some of the flavours from the sauce
- Turn off the heat and spinkle the garam masala and, if using, the chopped coriander over the dish before serving.