Sambal Aubergine with Tamarind Lime Yoghurt
Craving something uniquely delicious for your mid-week meal? Introducing our Sambal Aubergine with Tamarind Lime Yoghurt and a sprinkle of Thai Basil. Plump aubergines are layered with a homemade sambal that packs an umami kick. Topped with a dollop of cool, tangy tamarind lime yoghurt and sprinkled with crispy fried onions for that extra crunch. Check out the recipe below.
Serves
Ingredients
For the Sambal
<item-todo-done>2 aubergines<item-todo-done><item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done> Pinch of salt<item-todo-done>
For the Yoghurt
<item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done>5g basil leaves - Thai<item-todo-done><item-todo-done>3 banana shallots<item-todo-done><item-todo-done>3 red chillis<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>15g ginger<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp rice wine vinegar<item-todo-done><item-todo-done>2 tbsp brown sugar<item-todo-done><item-todo-done>150ml water<item-todo-done><item-todo-done>2 tbsp plant-based butter<item-todo-done>
To Garnish
<item-todo-done>200g plant-based yoghurt<item-todo-done><item-todo-done>1 tbsp tamarind paste<item-todo-done><item-todo-done>1 lime - zest and juiced<item-todo-done><item-todo-done> sea salt and black pepper<item-todo-done>
Before you start
Oven 190C | Baking tray lined with baking paper | Frying pan | Blender
Roast the aubergine
- Cut the aubergines in half lengthways and score the flesh into a criss cross pattern
- Place on the baking tray, brush liberally with the olive oil and season with salt and pepper
- Roast for 40 minutes until cooked through
Make the yoghurt and Prep the Veg
- Mix the yoghurt, tamarind and lime in a small bowl and taste to season
- Pick the thai basil leaves
- Peel and finely dice the shallots
- Deseed and roughly chop the chillies
Fry the basil
- Heat a frying pan with the olive oil over a medium heat
- Add the thai basil leaves and fry until crispy
- Use a slotted spoon to transfer to a plate lined with kitchen paper
Make the sambal
- In the same pan, add the shallots with a pinch of salt, cooking until softened and caramelised
- Place the chillies, garlic, ginger, tomato puree and paprika in a blender and blend to a paste, adding a splash of water to loosen if needed
- Add the paste to the pan and cook for a few minutes until aromatic
- Stir through the soy sauce, vinegar and sugar, then pour over the water and bring to a simmer, reducing until thick and sticky
- Stir through the butter
Finish and serve
- Divide the yoghurt between two plates
- Top with the aubergine halves, cut side up and spoon the sambal sauce over
- Finish with fried onions and the thai basil leaves to serve