Main Indian

Tandoori eggplant skewers

Name: Tandoori eggplant skewers
Yield: 6
Cuisine: /indian
Ingredients: 3 eggplants, cut into 3cm pieces; 20.00 ml malt vinegar; 250g thick Greek-style yoghurt; 40.00 ml tomato paste; 20.00 ml grated ginger; 1 tsp sweet smoked paprika (pimenton); 1 tsp ground turmeric; 1 tsp garam masala (Indian spice mix); 30.00 ml mustard oil; 1 red onion, sliced; 80ml white wine vinegar; 1 tsp caster sugar; Mint leaves and lime wedges, to serve

Rate now

Jump to recipe

by Valli Little

delicious. team

May 18, 2016

These easy to make tandoori eggplant skewers are the perfect meat-free mid-week meal.

3 eggplants, cut into 3cm pieces
1 tbs malt vinegar
250g thick Greek-style yoghurt
2 tbs tomato paste
1 tbs grated ginger
1 tsp sweet smoked paprika (pimenton)
1 tsp ground turmeric
1 tsp garam masala (Indian spice mix)
1 1/2 tbs mustard oil
1 red onion, sliced
1/3 cup (80ml) white wine vinegar
1 tsp caster sugar
Mint leaves and lime wedges, to serve

Method

1.

Combine eggplant with 2 tbs salt in a bowl. Set aside for 11/2 hours. Rinse and dry well with paper towel. Thread onto skewers.
2.

Preheat oven to 200°C. Combine malt vinegar, yoghurt, tomato paste, spices and oil in a bowl. Brush skewers, then place skewers on a baking-paper lined baking tray. Roast, basting and turning skewers occasionally, for 30 minutes or until tender
3.

Increase heat to 250°C and cook for a further 5 minutes or until charred.
4.

Combine the onion, white vinegar, sugar and 1 tsp salt in a bowl. Set aside for 10 minutes to pickle.
5.

Serve eggplant skewers with pickled onion, mint and lime to squeeze over.