Eggplant with Chilli and Pomegranate Dressing

THIS IS AN UPDATED VERSION OF ‘TAWA BAINGAN’. COOK THE EGGPLANT SLICES UNTIL CRISP AND GOLDEN, THEN COAT AND LEAVE TO INFUSE IN THE SWEET-CHILLI DRESSING. ENJOY AS A WARM SALAD OR SIDE DISH SERVED ALONGSIDE ANY HOT CURRIES, FRIED PASTRIES AND SPICED MEATS OR BAKED FISH. ALTERNATIVELY, THE DRESSING CAN BE SERVED ON THE SIDE.

SERVES 2 AS A MAIN OR 4 AS A SIDE | PREPARATION TIME: 1 HOUR COOKING TIME: 45 MINUTES

FRESH

2–3 small–medium eggplant (aubergines), cut into medium slices lengthways (top to tail) or small ones cut in half and scored

2 shallots, finely chopped

1 garlic clove, very finely chopped

1 tablespoon finely chopped coriander

1 tablespoon finely chopped mint

2–3 tablespoons pomegranate seeds

SPICES

¼ teaspoon ground turmeric

1 tablespoon garam masala

1 teaspoon red chilli flakes

PANTRY/LARDER

3–4 teaspoons salt, or to taste

2 tablespoons oil, plus extra for brushing

1 tablespoon sugar

3 tablespoons sherry vinegar

1. Sprinkle the eggplant slices with salt, place in a colander set over a bowl and leave to stand for 30 minutes. Rinse the eggplant and pat dry.

2. Place the turmeric and garam masala in a small bowl, together with the oil and stir together to make a paste.

3. In a small saucepan over a medium heat, combine the shallots, garlic, sugar, vinegar, red chilli flakes and 3 tablespoons water. Bring to the boil and cook for 1 minute, then remove from the heat and cool completely. Stir in the coriander, mint and pomegranate seeds.

4. Rub both sides of the eggplant slices with the mixed spice paste.

5. Heat a chargrill pan to high and brush the grates or bars with vegetable oil, then cook the eggplant until charred and tender, turning over halfway through, about 8–9 minutes.

6. Arrange the eggplant slices on a platter and spoon the dressing mixture over the over top.

NOTE: Salting the eggplant removes some of its water, which makes for better searing.