If this was a politics blog, I would have been busy all this time talking about all the big changes happening in the two countries I consider my home. It isn’t, and that’s why I’ve been silent. In real life, I mourned the loss of three lives, got angry at the violence of the police and worried about the future of a country that is “on the brink of the abyss”. In the meantime, the UK got a new government and I spent more than a few days complaining about not being able to vote. Not that it would have made much of difference anyway.
And after all that, I thought it was about time I put a recipe up here. If anyone still remembers, I do this thing where I pick a country and cook 10 different things from that country- provided I’ve never cooked them before. Last time I posted about this, I was doing India, and I promised some prawns. Well, guess what, I’ve gone back on my promise. But it’s ok, because this is better. Actually, it’s so good that I’ve already made it 3 or 4 times, and I thought it was about time I shared it with the world (well, actually, the BBC did that for me a while ago).
This is a very simple Indian dish, and apparently there exist other versions of it which use sour cream rather than yoghurt, but I thought I might as well keep it healthy. It’s a great side dish to any curry, or simply served with some Indian bread and/or rice.
Aubergine in Yoghurt (adapted from here)
Ingredients (serves 4 as a side)
2 large aubergines, thinly sliced into rounds
pinch of turmeric
pinch of salt
1/2 tsp red chilli powder
2 tbsp olive oil
200 ml Greek-style plain yoghurt
1 tsp sugar
1/2 tsp red chilli powder
1 tsp ground cumin
a handful of fresh coriander leaves, to garnish
To prepare the aubergines, mix the oil with the turmeric, salt and 1/2 tsp of chilli powder in a bowl, brush each side of the aubergines and grill until soft, turning half way.
At this point, you can slice them in half to make it easier to mix with the yoghurt later.
In a bowl, beat 150ml of yoghurt with the sugar and the other 1/2 tsp of chilli powder. Roast the ground cumin in a non-stick pan over low heat until the smell starts filling the kitchen. Add the yoghurt and continue to heat gently until it’s warm. Add the aubergine slices and the remaining yoghurt and stir to combine. Serve with some chopped coriander leaves.
Have it as a side to a curry, with some naan bread and rice. It works well cold too, wrapped in pita bread for a quick leftover lunch. You can adjust the amount and type (I use hot) of chilli powder to make it as spicy as you like. I like it with a bit of a kick, as the cooling yoghurt makes sure you don’t burn yourself too much.
Previously on Round the World in 100 Recipes:
King Prawn Puri
Saffron Yoghurt with Fennel Seed Biscuits
Next time on Round the World in 100 Recipes: No, Heston, I haven’t got an MRI scanner!