Indian
Indian - Tandoori and Kebabs
Baingan Bharta Tikka
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 2 long Asian aubergines, cut into 2cm thick slices
- • 1/2 cup thick yogurt
- • 1 tbsp tandoori masala
- • 1 tsp Kashmiri chili powder
- • 1 tsp amchur (dry mango powder)
- • 1 tbsp ginger-garlic paste
- • 2 tbsp mustard oil
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Salt the aubergine slices lightly and leave 15 minutes, then pat dry.
2
Phase 2
Coat the slices in a mix of yogurt, tandoori masala, Kashmiri chili powder, amchur, ginger-garlic paste, mustard oil, and salt; rest 20 minutes.
3
Phase 3
Thread the slices onto skewers or lay on a grill tray.
4
Phase 4
Cook over high heat, basting with oil, until smoky and charred on both sides.
5
Phase 5
Serve hot with mint chutney and flatbread.