Spiced aubergine (dahi baingan)
- Prepare
- 30 mins to 1 hour
- Cook
- 10 to 30 mins
- Serve
- Serves 8
Asma Khan’s version of “dahi baingan” features spiced aubergine layered up with an irresistibly garlicky raita, and topped with tempered curry leaves.
Ingredients
For the spiced aubergine
- turmeric: 1 tsp ground turmeric
- chilli powder: ½ tsp chilli powder
- salt: 1 tsp salt
- aubergines: 4 medium aubergines, thinly sliced into discs
- oil: oil, for frying
For the garlic raita
- yoghurt: 500g/1lb 2 oz full-fat Turkish or Greek yoghurt
- garlic: 6 garlic cloves, crushed
- chilli powder: ½ tsp chilli powder
- salt: 1 tsp salt
- brown sugar: ½ tsp brown sugar
For the tempering
- curry leaves: 10 fresh curry leaves
- chillies: 3 dried red chillies, broken in half
To serve
- parathas: parathas
Method
To make the spiced aubergine, rub the ground turmeric, chilli powder and salt into the aubergine slices. Set aside for 20 minutes. When ready to cook, squeeze the aubergine slices to remove any excess water.
To make the garlic yoghurt, mix all the ingredients together in a bowl. Taste to check the seasoning and adjust as necessary. Place in a serving dish.
To finish the spiced aubergine, ideally use a deep-fat fryer or, if you haven’t got one, use a heavy-based saucepan over a medium–high heat and heat the oil to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.). Test the temperature by putting a cube of bread in the oil – if it immediately starts to crisp up then the oil is ready.
Working in batches, deep-fry the aubergine slices until golden-brown. Using a slotted spoon, remove from the oil and drain on a plate.
Layer the deep-fried aubergine slices on top of the garlic yogurt in a serving dish.
To make the tempering, in a small frying pan, heat 2 tablespoons of the oil used to fry the aubergines. Add the curry leaves and dried red chillies and cook, stirring, for 1 minute.
Pour the spiced oil over the aubergine slices and yoghurt. Serve immediately.
