Sambal Aubergine with Tamarind Lime Yoghurt
- Super simple
- 0:50 m
- 16 ingredients
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.
Serves: 2
Ingredients
For the Sambal
- 2 aubergines
- 4 tbsp olive oil
- Pinch of salt
For the Yoghurt
- 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
To Garnish
- 200g plant-based yoghurt
- 1 tbsp tamarind paste
- 1 lime - zest and juiced
- sea salt and black pepper
Before you start
Oven 190C | Baking tray lined with baking paper | Frying pan | Blender
Step 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
Ingredients
- 2 aubergines
- 4 tbsp olive oil
- Pinch of salt
Step 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
Ingredients
- 5g basil leaves - Thai
- 3 banana shallots
- 3 red chillis
- 200g plant-based yoghurt
- 1 tbsp tamarind paste
- 1 lime - zest and juiced
Step 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
Ingredients
- 4 tbsp olive oil
Step 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
Ingredients
- 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
- sea salt and black pepper
Step 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
Ingredients
- 4 tbsp crispy onions (optional)