Tamarind-glazed aubergine with coriander rice, yogurt & pomegranate

Name: Tamarind-glazed aubergine with coriander rice, yogurt & pomegranate
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 3 tbsp vegetable oil; 2 onions, finely chopped; 3 clove/s garlic, finely sliced; 25 g pack coriander, stalks finely chopped, leaves roughly chopped; 5 tbsp Greek-style yogurt; 200 g basmati rice, rinsed; 1 pack/s fresh curry leaves, or a handful of dried; 3 aubergines, cut into 3cm chunks; 3 tbsp Ottolenghi Sticky Date & Tamarind Sauce; 1 pomegranate, seeds

Pile your plate with textures, colour and taste. You can make this vegan by swapping to a plant-based yogurt. And there are lots more aubergine recipes waiting to be discovered

4.5 out of 5 stars(4) Rate this recipe

VegetarianHealthySource of fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

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3 tbsp vegetable oil
2 onions, finely chopped
3 clove/s garlic, finely sliced
25g pack coriander, stalks finely chopped, leaves roughly chopped
5 tbsp Greek-style yogurt
200g basmati rice, rinsed
1 pack/s fresh curry leaves, or a handful of dried
3 aubergines, cut into 3cm chunks
3 tbsp Ottolenghi Sticky Date & Tamarind Sauce
1 pomegranate, seeds

Warm 1 tbsp oil in a saucepan over a medium heat. Add the onions, garlic (reserve half a clove) and coriander stalks, finely chopped. Cook gently for 5 minutes. Meanwhile, crush the reserved garlic to a paste and mix into the yogurt. Season.
Add the rice to the pan, stir for 1 minute, then pour in 300ml just-boiled water. Stir well, season, reduce the heat to low and simmer, lid on, for 15 minutes more. Turn the heat off, let it sit for 5 minutes, then chop the coriander leaves and stir through.
Meanwhile, warm the remaining oil in a large frying pan over a medium heat. Crisp the curry leaves for 1 minute, then remove to a plate, minus the oil. Fry the aubergines for 5 minutes, turning until golden on all sides. Pour over 100ml water, then simmer, lid on, for 10 minutes until softened.
Mix the date and tamarind sauce with 2 tbsp water in a small bowl, then pour over the aubergines, stir to coat and simmer for 3 minutes more until sticky and saucy. Spread the garlic yogurt between 4 serving plates. Top with the sticky aubergine, pomegranate seeds, curry leaves and rice, then serve immediately.

Cook’s tip

Make the sticky aubergine ahead of time or in a larger batch to use for a couple of meals. Keep covered in the fridge for 2-3 days, reheating it thoroughly as needed, or use it cold in salads.

Typical values per serving when made using specific products in recipe