Eggplant, or aubergine, is also known by its Indian name Brinjal. For this recipe, it is preferable to use the long, thin, Asian eggplants. Use the sambal as an accompaniment or eat it as a dip with pieces of Indian bread.
Ingredients: (Serves 4)
- 2 medium (about 500 g/1 lb 2 oz) eggplants (aubergines)
- ½ tablespoon oil
- ½ teaspoon ground turmeric
- 3 tablespoons lime juice
- 2 red chillies, seeded and finely diced
- 1 small red onion, finely diced
- 4 tablespoons thick plain yoghurt
- Coriander (cilantro) leaves
Method:
Preheat the oven to 200°C (400°F/Gas 6). Slice each eggplant in half and brush the cut halves with the oil and ground turmeric. Place the eggplants in a roasting tin and roast them for 30 minutes, or until they are browned all over and very soft.
Scoop eggplant pulp into a bowl. Mash pulp with the lime juice, chilli and onion, reserving some chilli and onion for garnish. Season with salt, to taste, then fold in the yoghurt.
Garnish with coriander leaves and the remaining onion and chilli.
Summary
Recipe Name
Eggplant Sambal Recipe
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