Noor's Burnt Aubergines with Fenugreek Sauce, Tahini and Fried Shallot – Diaspora Co.

Ingredients

4 aubergines (eggplants), pricked all over with a fork, about 8 times (1.2kg/2lb 10oz)

FOR THE FENUGREEK SAUCE

2 tsp Jodhana Cumin
½ tsp fenugreek
½ tsp Pragati Turmeric
4 tbsp olive oil
1 onion, finely chopped (180g/6 ¼oz)
40g (1 ½oz) fresh ginger, peeled and finely grated
40g (1 ½oz) tomato pureé (paste)
2 tsp Madhur Jaggery
2 tbsp apple cider vinegar
Surya Salt or fine sea salt
Aranya Black Pepper, freshly ground

FOR THE TAHINI

60g (2 ¼oz) tahini
1 ½ tbsp lemon juice

TO SERVE

5g (⅛oz) coriander (cilantro), leaves and soft stems picked
60g (2 ¼oz) crispy onions or shallots, store-bought or homemade (see Cook's Note)

Methods

Start by burning the aubergines. If you have a gas hob, do this over an open flame. Turn the aubergines in the flame, using tongs if necessary, for about 15–20 minutes or until completely softened and charred on all sides. Alternatively, place a griddle (grill) pan over a high heat and ventilate your kitchen well. Grill the aubergines, turning as necessary, for about 40–45 minutes. When ready, transfer the aubergines to a colander set over a bowl and let sit for 30 minutes, to cool and drain off any liquid (discard the liquid). Carefully peel and discard the skin, leaving the aubergine and stem intact.
Meanwhile, make the fenugreek sauce. Add the cumin and fenugreek seeds to a small dry frying pan (skillet) and toast over a medium-high heat, shaking the pan a few times, until fragrant, about 2–3 minutes. Transfer to a spice grinder and blitz to a smooth powder (or use a pestle and mortar). Tip into a small bowl, stir in the turmeric and set aside.
Heat the oil in a large, lidded sauté pan over a medium-high heat. Add the onion and fry for about 6–7 minutes, stirring occasionally, until softened and browned. Add the ginger, tomato purée and the spices, turn down the heat to medium and cook for 2 minutes more, stirring often, until fragrant.
Pour in 400ml (14fl oz) of water, add the sugar, vinegar, 1 teaspoon of salt and a good grind of pepper and bring to a simmer. Top with the lid, turn down the heat to medium-low and cook for 20 minutes, stirring halfway, until thickened slightly. Add the aubergines, top with the lid again and heat through for about 4 minutes.
Lastly, in a small bowl whisk together the tahini, lemon juice, 4 tablespoons of water and ¼ teaspoon of salt until smooth and pourable.
Place the aubergines on plates and spoon the sauce over the top of each one. Drizzle with the tahini and top with the coriander and crispy onions or shallots.
Note: You can simplify this recipe by buying crispy onions or shallots, but you can just as easily make your own. To do this, thinly slice 3 shallots into rounds and toss with a couple of teaspoons of flour or cornflour (cornstarch). Fry in two batches in plenty of vegetable oil at 180°C/350°F for about 4–5 minutes, or until browned and crisp.

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