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Indian · Soup

Charred Aubergine with tamarind and jaggery

A golden take on Aubergine Broth, built on tamarind and jaggery and finished the way we like it. Ready in about 38 min and easily enough for 2 people.

4.6 from 2,222 cooks
Prep20 min
Cook18 min
Serves2
LevelMedium
Free to cook
Charred Aubergine with tamarind and jaggery
Method

How to cook it

Prep everything first: chop the aromatics, measure the tamarind and jaggery elements, and pat the aubergine dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Add the aubergine and char until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the ginger-garlic paste and the rest of the tamarind and jaggery flavours, letting them cook out for a minute until fragrant.

Add the sweetcorn along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped mint and serve while hot.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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