Aubergines Braised in Tomato and Tamarind Sauce
By OcadoLife
Published on 11 March 2022
Sweet and creamy, this easy-to-make aubergine dish is guaranteed to become a family favourite. Need more aubergine recipe inspiration? We’ve got you covered.Time and servings
1 hr 15 minsTotal time
4Servings
15 minsPrep time
1 hrCooking time
Ingredients
- 12 tbsp of olive oil, (or less) plus extra to serve
- 750 g of aubergines, (approx. 2 medium), halved lengthways then cut into strips approx. 2cm thick and 7cm long
- 1 tin cherry tomatoes (400g)
- 3 tbsp of tamarind chutney
- 4 garlic cloves, roughly chopped
- 1 onion, roughly chopped
- 1 heaped tsp of chilli flakes
- 1 tsp of cumin seeds
- 2 tbsp of honey
Method
Step 1
Put 4 tbsp olive oil in a wide-mouthed casserole dish or pan over a medium-high heat. When the oil is hot, add a third of the aubergines and fry until they are deeply golden. Remove with a slotted spoon and drain on the kitchen towel. Repeat with the remaining batches of aubergines, adding extra oil as needed.Step 2
Blitz the tomatoes, tamarind chutney, garlic, onion, chilli flakes, cumin seeds and honey with a tinful of warm water.Step 3
Transfer the tomato mixture to the casserole or pan and bring to the boil. Add the aubergines, turn down the heat and let the mixture simmer.Step 4
It will take 30-40 mins of gentle cooking before the moisture has evaporated, the sauce is luscious and thick and the aubergines are cooked through. Resist the temptation to keep stirring, as this will cause the aubergines to disintegrate. Instead, lift the pan off the cooker and gently swirl it around to mix everything through.Step 5
Season with salt to taste, transfer to a platter and top with a drizzle of olive oil, the pomegranate seeds and coriander leaves.