Source: Madhur Jaffrey’s recipes from the 40th anniversary edition of Indian Cookery
Aubergine Slices in Two Sauces
Servings 6 people
Ingredients
Tomato Sauce
- 4 tbsp olive oil
- 0.5 tsp fennel seeds
- 0.5 tsp cumin seeds
- 1 onion peeled and chopped
- 3 cm ginger peeled and finely grated
- 2 cloves garlic peeled and crushed
- 3 tomatoes peeled and chopped
- 0.5 tsp chilli powder
- 0.5 tsp salt
Aubergine
- 2 aubergines 600g, cut across at slight angle into 7mm slices
- black pepper
- 3 tbsp olive oil
Yoghurt
- 225 ml natural yoghurt
Garnish
- 0.25 tsp cumin seeds roasted
- 0.25 tsp chilli powder
- 1 tbsp dill
- 1 tbsp mint leaves torn
- 1 tbsp fresh coriander chopped
Instructions
- Preheat the oven to 180C fan/gas mark 6. Start with the sauce. Put the olive oil into a large, heavy, preferably non-stick frying pan set over a medium-high heat. When hot, put in the fennel and cumin seeds. Stir once or twice and add the onion. Stir and cook for 6-7 minutes, reducing the heat slightly, until the onion is golden. Add the ginger and garlic and stir for about 2 minutes. Add the tomatoes.
- Now stir and cook, breaking the tomato pieces with the back of a wooden spoon. Add the chilli powder and salt. Keep stirring and cooking, reducing the heat as the liquid decreases. When the sauce is thick and oil shines around the edges and on top, it is done. Turn off the heat.Spread the aubergine slices in front of you and sprinkle evenly on both sides with about ¼ teaspoon of salt and some black pepper. Rub the olive oil on both sides. Spread the slices in a single layer on a baking tray and bake for 15 minutes. Remove them from the oven. Turn off the oven. Turn on your grill. When it is hot, grill the slices briefly on both sides until lightly browned.Put the yoghurt in a small bowl and beat lightly with a fork. Add salt and black pepper and mix it in.
- A large, old-fashioned soup plate works well when putting this dish together. Layer the aubergine slices at the bottom, overlapping them slightly. Cover them with the tomato sauce, reserving 1 tablespoon. Just before serving, spread the yoghurt over the top of the tomato sauce. Scatter drops of the reserved tomato sauce over the yoghurt. Sprinkle the roasted ground cumin and chilli powder on top and scatter dill, mint and fresh green coriander over everything. Serve immediately.
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