Eggplant tikka

Eggplant tikka

Tags

Curry
kabob

Cook

Ingredients

  • 4 garlic cloves
  • 2 inches ginger
  • 2 green bird’s-eye chillies
  • 8 tbsp vegan yogurt
  • 1 tsp chilli powder
  • 1 ½ tsp ground coriander
  • 1 tsp turmeric
  • 1 tbsp mustard oil
  • 1 tbsp fenugreek
  • Pinch of sugar
  • Salt, to taste
  • 400g eggplants, cubed
  • 200g red onions, quartered
  • 1 red pepper, cut into chunks
  • 1 green pepper, cut into chunks
  • Melted butter, for basting
  • Pinch garam masala
  • Naan

Steps

  1. To make the marinade, blend the garlic, ginger, and green chillies with a splash of water in a blender.
  2. In a large bowl add the paste, yogurt, chilli powder, coriander, turmeric, mustard oil, fenugreek and sugar, then season to taste.
  3. Set aside half the marinade. Add the eggplant, red onion and bell pepper to the marinade in the large mixing bowl. Stir to coat.
  4. Meanwhile, tip the reserved marinade into a pan. Cook, stirring continuously until it thickens and changes colour. Set aside.
  5. Thread the eggplant, peppers and onion onto wooden skewers.
  6. Heat the griddle with some butter, add the skewers. Cook until lightly charred on each side, basting with butter.
  7. Serve with naan and the remaining marinade smothered over the kabobs, add a pinch of garam masala.