Sambal Aubergine with Tamarind Lime Yoghurt — a plant-based Other recipe by BOSH!
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Sambal Aubergine with Tamarind Lime Yoghurt

We genuinely can't stop making this one. There's something about the combination of smoky, spicy sambal with silky roasted aubergine that just hits different, and the tamarind lime yoghurt on the side ties everything together in the best possible way. The aubergine gets properly caramelised and tender in the oven, soaking up all those bold flavours like a dream. It's the kind of dish that looks seriously impressive but is really just about letting good ingredients do their thing. If you're looking for a dinner that's going to wow people, this is it.

Cook: 50 min
Serves 2

Before You Start

  • Preheat oven to 200°C
  • Large baking tray lined with parchment
  • Blender
  • Slotted spoon

Ingredients

  • 2 aubergines
  • 4 tbsp olive oil
  • Pinch of salt
  • 4 tbsp olive oil
  • 5g basil leaves - Thai
  • 3 banana shallots
  • 3 red chillis
  • 4 cloves of garlic
  • 15g ginger
  • 1 tbsp tomato purée
  • 1 tsp smoked paprika
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tbsp brown sugar
  • 150ml water
  • 2 tbsp plant-based butter
  • 200g plant-based yoghurt
  • 1 tbsp tamarind paste
  • 1 lime - zest and juiced
  • sea salt and black pepper

Method

1

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
2

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
3

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
4

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
5

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

Tips & Variations

  • Don't rush the roast: Forty minutes might feel long but trust us on this one. The aubergine needs that time to become really soft and almost melting inside. Pull it out too early and you'll lose that silky texture that makes this dish.
  • Taste as you go with the yoghurt: The tamarind lime yoghurt is all about balance, so mix it up and taste it before you serve. Add more lime if you want it brighter, more tamarind if you want it deeper and tangier. Make it yours.
  • Thai basil is worth finding: We know it can be tricky to track down but Thai basil has this slightly aniseed, peppery flavour that regular basil just doesn't replicate. Check an Asian supermarket if your local shop doesn't have it, it really does make a difference here.

Why This Works

The trick here is scoring the aubergine flesh in that criss cross pattern before it goes in the oven. It lets the oil and seasoning get right into the flesh, and means you get this gorgeous caramelised texture all the way through rather than just on the surface. The tamarind in the yoghurt adds a tangy depth that cuts through the heat of the sambal beautifully, so every bite is balanced.