Grilled aubergine with peanut and spice crust

Grilled aubergine with peanut and spice crust
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

Vivek Singh’s grilled aubergine is topped with a peanut spice crust for an easy but impressive vegan main or a side dish for an Indian feast.

Created by Vivek himself to celebrate The Cinnamon Club’s 20th anniversary.

Nutrition: per serving

Calories
547kcals
Fat
49.2g (28.7g saturated)
Protein
5.6g
Carbohydrates
20.2g carbs (20.1g sugars)
Fibre
0.4g
Salt
0.1g
Calories
547kcals
Fat
49.2g (28.7g saturated)
Protein
5.6g
Carbohydrates
20.2g carbs (20.1g sugars)
Fibre
0.4g
Salt
0.1g

Ingredients

For the peanut and spice crust

  • 1 tbsp poppy seeds
  • 1 tbsp sesame seeds
  • 1 tbsp desiccated coconut
  • 2 tbsp vegetable oil
  • 1 tbsp unsalted peanuts
  • 2 garlic cloves, sliced
  • ½ tsp chilli powder
  • 1 tsp chaat masala spice mix
  • 1 tsp tamarind paste
  • 1 tbsp chopped fresh coriander
  • 1 tbsp jaggery or dark brown sugar

For the aubergines

  • 4 Japanese aubergines (the long thin ones) or 8 baby aubergines, halved lengthways, flesh scored in a criss-cross
  • Vegetable oil for brushing
  • 3 tbsp tamarind paste

For the marinade

  • 1 tsp salt
  • ½ tsp chilli powder
  • ½ tsp ground turmeric
  • ¼ tsp fennel seeds
  • ¼ tsp carom (ajwain/ajowan) seeds
  • ¼ tsp black onion seeds (nigella/kalonji)
  • 2 tbsp vegetable oil

Method

  1. For the peanut and spice crust, heat the oven to 100°C fan/gas ½. Toast the poppy seeds, sesame seeds and desiccated coconut separately in a dry frying pan over a medium heat for 1-2 minutes until they smell aromatic. Quickly tip them into a bowl and set aside.
  2. Heat 1 tbsp of the oil in the pan, add the peanuts and cook, stirring, until golden. Remove from the pan and set aside to cool. Coarsely chop the peanuts and add to the toasted seeds and coconut. Heat the remaining 1 tbsp oil in the pan, add the garlic and cook, stirring, over a medium heat. As soon as it’s golden, remove from the pan and drain on kitchen paper. Cool,coarsely chop, then add to the other ingredients.
  3. Add the remaining ingredients for the spice crust to the bowl and mix well. Spread the mixture out on a baking tray and transfer to the oven to dry for 1 hour.
  4. To marinate the aubergines, sprinkle the cut sides with the salt, chilli powder, turmeric, fennel, carom and black onion seeds. Drizzle with the oil, then set aside for 10-15 minutes.
  5. Put a ridged griddle pan over a high heat, then cook the aubergines, cut-side down, for 2 minutes until slightly charred and beginning to soften. Brush with more oil, turn and grill on the other side for 3 minutes more until cooked.
  6. Transfer the aubergines to a plate with the cut sides facing upwards. Spoon over the 3 tbsp tamarind, then sprinkle generously with the peanut and spice crust to serve.

delicious. tips

  1. Use it up: Sprinkle leftover peanut and spice crust into salads, curries or on roast or grilled vegetables.

  2. If you don’t have a griddle pan, cook under a hot grill for 4-5 minutes on each side until cooked through and slightly charred.

Recipe By

Vivek Singh

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Vegan dinner recipes

Vegan coconut curry

This vegan coconut curry uses firm tofu for its ‘meatier’ texture and is jam-packed with...

Save recipe icon Save recipe icon Save recipe

Vegan dinner recipes

Aubergine and red lentil curry

This aubergine and red lentil curry recipe makes a warming and spicy vegetarian dish.

Save recipe icon Save recipe icon Save recipe

Aubergine recipes

Chargrilled aubergines with chermoula

Chermoula is a spicy Arabic recipe made from harissa, saffron, paprika, lemon and mint.

Subscribe to our magazine

Subscribe to delicious. magazine this month and get 50% OFF!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine