Baghare baingan – peanut, sesame and coconut aubergines

Baghare baingan – peanut, sesame and coconut aubergines
  • Main
  • easy
  • 4-6
  • 30 minutes, plus 1 hour to soak the aubergines

PT30M

PT1H

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1
First soak the aubergines in a large bowl of cold salted water for at least 1 hour. Pre-heat the oven to 200°C/gas mark 6 and line a baking tray with baking parchment
2
Drain the aubergines and pat dry with kitchen paper. Make slits in them, keeping the tops intact, and roast on the tray for 20 minutes
3
Meanwhile, temper the spices. Pour the oil into a wok or heavy-based pan and place over a medium-high heat. When it’s hot, toss in the seeds and the curry leaves. As they sizzle up, add the onion and cook for 5 minutes, stirring to coat in the spices. Then add the ginger, garlic and green chillies and cook for another 5 minutes. Now add the coriander, chilli powder and turmeric and stir well for a couple of minutes. If the spice mixture starts getting stuck to the bottom of the pan, add a few tablespoons of hot water and scrape it off
4
If your peanut butter is a little stiff, give it a mix with some of the coconut milk in a hand blender before adding it to the pan, along with the rest of the coconut milk and the tahini. Cook for 5 minutes at a high simmer, then stir in the tamarind paste and add salt to taste
5
Finally drop the roasted aubergines into the pan and spoon the curry over them. Serve with a smattering of roughly crushed peanuts
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