Pahi Style Glazed Baby Aubergines

The other day I found baby aubergines at the farmer’s market and was excited to see what I could do with them. Food that hits the palate in the right spot especially on gloomy weather days is so rewarding. And given the storm that’s brewing here, there’s nothing I want more than comfort food with all the flavour. So here’s a version of a traditional dish that is really easy to put together, takes little time if you have the ingredients in your pantry, and most importantly can be extremely satisfying. The rich coconut milk in the glaze blends beautifully with the tamarind and anchovies to create the perfect umami flavour that round up the baked aubergines in the most wholesome way. This truly reminds me of sitting by a big bay window wrapped in blanket with a bowl of steaming hot food, watching the rain pour down, almost melodiously.

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Ingredients

  • 5 baby aubergines

  • 1 tbsp coconut oil

  • 1/4 tsp turmeric powder

  • 1/2 tsp curry powder

  • 1/4 tsp garlic powder

  • Salt to taste

For the glaze

  • 1/3 cup coconut milk

  • 2 tsp brown sugar

  • 1 tsp tamarind paste

  • 1/2 stick cinnamon

  • 3-4 anchovy fillets (matured and preserved in oil)

  • Salt to taste

Method of Preparation

  1. Pre-heat the oven to 200°C.

  2. Add the coconut oil to a pan, and warm on low heat. To this add the turmeric powder + curry powder + garlic powder + pinch of salt. As it gently foams, turn off the heat. Cut the aubergines in half lengthwise. Using a sharp knife, score the aubergines in a diamond pattern. Brush the oil and spice mix onto the aubergines. Transfer to a lined baking tray, and bake for 20 minutes.

  3. In a small saucepan, add the ingredients for the glaze, and mix well. Warm the mix on low/medium heat. As it comes together, the colour will slowly turn darker. Turn off the heat before it thickens.

  4. Remove the aubergines from the oven when it’s done. Pour over or brush with the glaze. Bake for another 10 minutes. In this time, heat the sauce again, and allow it to thicken to the consistency of a glaze.

  5. Remove the aubergines from the oven. Serve hot with the glaze, as a side with coconut rice or flat breads.

Note: The anchovies are optional, and can be omitted if you’re vegan/vegetarian.