Save to your scrapbook
Roast tandoori-spiced aubergine
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 4 as a starter or side
2 aubergines
20g fresh root ginger, finely grated
4 garlic cloves, finely grated
1 tsp garam masala
1 tsp ground coriander
1 tsp sweet smoked paprika
½ tsp chilli powder
½ tsp ground turmeric
1 lemon, juice
3 tbsp groundnut or vegetable oil
175g natural yogurt
270g cherry tomatoes
½ red onion, finely sliced
½ x 28g pack coriander, leaves chopped
1. Preheat the oven to 180˚C, gas mark 4, and boil the kettle. Cut the aubergines in half lengthways. Use a sharp knife to score the flesh in a criss-cross pattern and put in a large roasting tin, cut-side up. In a large bowl, mix together the ginger, garlic, spices, ½ the lemon juice, 2 tbsp oil and 2 tbsp yogurt; season. Add a splash of water if needed, to make a spoonable paste.
2. Spread the paste over the aubergines and massage it into the cuts. Pour boiling water into the base of the tin, to a depth of about 1cm, and dot the cherry tomatoes all around the aubergines. Drizzle everything with the remaining 1 tbsp oil, then put in the oven and roast for 50 minutes-1 hour. Check a couple of times, basting the aubergine flesh with the juices in the tin to keep it moist, and adding more water if the aubergines start to dry out.
3. The aubergines are ready when the flesh is incredibly soft, almost gooey. Remove from the oven and transfer everything to a serving platter. Stir the remaining lemon juice into the remaining yogurt and season. Drizzle over the aubergines, then scatter over the sliced onion and coriander leaves before serving.
Typical values per serving:
Energy |
780kJ 188kcals |
---|---|
Fat | 12g |
Saturated Fat | 3g |
Carbohydrate | 12g |
Sugars | 9.6g |
Protein | 5.1g |
Salt | 0.2g |
Fibre | 4.5g |
Source of protein
This recipe was first published in Thu Jun 18 17:01:33 BST 2020.
Average user rating