Eggplant Sambal

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

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)<

Asia
India
Side dish
Vegetarian
Gluten-free
Spicy

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