Sambal Aubergine with Tamarind Lime Yoghurt

Super simple
Super simple
Super simple
Super simple
0:50 m

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.

Start cooking ➞




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
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