So there was a packet of aubergines lying in my fridge and I really did not want to go in for the regular baingan aloo this time. After some thinking I just did what I always do – make up something on my own. It did turn out very well and this recipe is a keeper. This is also a fusion dish combining the spices of India and I have eventually baked it topped with cheese.
For the marinade
4 red chillies fresh
1 small ball of tamarind
1 tspn red chilli powder
1 tspn fennel seeds (saunf)
1 pc ginger – about an inch
5-6 cloves of garlic
1 tbspn olive oil
1 tbspn salt
1 tspn vineger
1 tspn sugar
Blend all of this together to make a coarse paste
Ingredients for final preperation
7-8 long aubergines – slit into 2
1 tspn olive oil
about 1/4 cup cheese (cheddar)
Corriander leaves to garnish
Marinate the aubergines with the coarse red chilli paste and set aside for 15 minutes
Preheat the oven to 180 deg cel and place these in a baking dish
Drizzle with olive oil and bake for about 20 minutes.
Keep turning the aubergines in between after 5 – 7 minutes
After 20 minutes sprinkle the cheese and bake another 7-10 minutes.