This dish contains fewer ingredients than most of the other things I make. I’ve used a regular medium aubergine but you could also use baby aubergines. I got the idea from seeing Jamie Oliver make teriyaki aubergine by steaming it in a lidded frying pan, which is similar to how I make stuffed baby aubergines.
a generous teaspoon of tamarind paste
a handful of fresh coriander
1/2 teaspoon salt
a pinch of chili
- Cut the aubergine in half vertically, then cut each half in two horizontally. Cut each of the quarters into a further four pieces. You should have sixteen wedges of aubergine.
- Put them into a Teflon frying pan and add an inch of boiling water. Put the lid on the frying pan and allow to cook over a medium low heat. You want the aubergine to become soft and for the water to evaporate. Once most of the water has evaporated, add the tamarind, stir and take the lid off.
- Continue to let cook – you’ll see the aubergine become very soft, reduce and start to fall apart and the tamarind will stick a little. Add the salt and chili and garnish with the yoghurt and fresh coriander to serve.