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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)