Hot and tangy aubergine

DifficultyBeginner

Hot with the chilli and tangy from the tamarind, this is a great quick and easy way to serve up 1 aubergine, perfect for two as part of an Indian feast. As the aubergine brown in the oil it really picks up the flavour of the fennel and nigella seeds, feel free to only use one spice if that's all you have and if you can't find any tamarind paste then you can always substitute with lemon or lime juice

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Prep Time5 minsCook Time11 minsTotal Time16 mins

Serves 2 as part of a selection
 1 Large aubergine chopped into 1 cm cubes
 4 tbsp Olive oil
 ½ tsp Fennel seeds
 ½ tsp Nigella seeds
 1 tsp Chilli powder
 ½ tsp Salt
 2 tbsp Tamarind paste
 ½ tsp Sugar (optional)
 Chopped coriander for serving

1

Heat the oil in a wok/frying pan and when it's hot add the fennel and nigella seeds

2

Stir the seeds and after only a few seconds add the aubergine and continue to stir through

3

After approx. 8 minutes your aubergine should be nicely browned and tender, sprinkle over the chilli powder and continue to cook for a further two minutes

4

Drizzle over the tamarind paste and stir through to heat up and glaze the aubergine

5

Add the salt and sugar if using and check for the balance of flavours your prefer, add more of the chilli or tamarind or indeed sugar if you wish

6

Finish with chopped coriander to serve

Ingredients

Serves 2 as part of a selection
 1 Large aubergine chopped into 1 cm cubes
 4 tbsp Olive oil
 ½ tsp Fennel seeds
 ½ tsp Nigella seeds
 1 tsp Chilli powder
 ½ tsp Salt
 2 tbsp Tamarind paste
 ½ tsp Sugar (optional)
 Chopped coriander for serving

Directions

1

Heat the oil in a wok/frying pan and when it's hot add the fennel and nigella seeds

2

Stir the seeds and after only a few seconds add the aubergine and continue to stir through

3

After approx. 8 minutes your aubergine should be nicely browned and tender, sprinkle over the chilli powder and continue to cook for a further two minutes

4

Drizzle over the tamarind paste and stir through to heat up and glaze the aubergine

5

Add the salt and sugar if using and check for the balance of flavours your prefer, add more of the chilli or tamarind or indeed sugar if you wish

6

Finish with chopped coriander to serve

Hot and tangy aubergine

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