Name: Eggplant Sambal
Yield: Serves 4
Cuisine: India
Ingredients: 4 tablespoons thick plain yoghurt; coriander (cilantro) leaves; ½ tablespoon oil; 2 medium (about 500 g/1 lb 2 oz) eggplants (aubergines); 2 red chillies, seeded and finely diced; 3 tablespoons lime juice; ½ teaspoon ground turmeric; 1 small red onion, finely diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

Eggplant, or aubergine, is also known by its Indian name brinjal. For this recipe, it is preferable to use the long, thin, Asian eggplants. Use the sambal as an accompaniment or eat it as a dip with pieces of Indian bread.

Ingredients

2 medium (about 500 g/1 lb 2 oz) eggplants (aubergines)<

Method

Preheat the oven to 200°C (400°F/Gas 6). Slice each eggplant in half and brush the cut halves with the oil and ground turmeric. Place the eggplants in a roasting tin and roast them for

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Eggplant Sambal

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of