Baghare baingan – peanut, sesame and coconut aubergines

30 minutes


Tempering mix

  • 2 tbsp of vegetable oil
  • 1/2 tsp black mustard seeds
  • 1/2 tsp nigella seeds
  • 1/2 tsp fennel seeds
  • 12 curry leaves


  • 700g of aubergine, small or baby
  • 1 medium onion, choppeed
  • 1 knob of ginger, 1cm long, finely grated
  • 3 garlic cloves, finely grated
  • 4 green chillies, finely chopped
  • 1 tsp ground coriander
  • 1/2 tsp chilli powder
  • 1/2 tsp ground turmeric
  • 3 tbsp of peanut butter, smooth, with no added sugar or salt
  • 400ml of coconut milk, (1 tin), good quality
  • 1 tbsp of tahini
  • 1 tsp tamarind paste
  • salt
  • 1 handful of peanuts, roughly crushed, to garnish


First soak the aubergines in a large bowl of cold salted water for at least 1 hour. Pre-heat the oven to 200°C/gas mark 6 and line a baking tray with baking parchment
Drain the aubergines and pat dry with kitchen paper. Make slits in them, keeping the tops intact, and roast on the tray for 20 minutes
Meanwhile, temper the spices. Pour the oil into a wok or heavy-based pan and place over a medium-high heat. When it’s hot, toss in the seeds and the curry leaves. As they sizzle up, add the onion and cook for 5 minutes, stirring to coat in the spices. Then add the ginger, garlic and green chillies and cook for another 5 minutes. Now add the coriander, chilli powder and turmeric and stir well for a couple of minutes. If the spice mixture starts getting stuck to the bottom of the pan, add a few tablespoons of hot water and scrape it off
If your peanut butter is a little stiff, give it a mix with some of the coconut milk in a hand blender before adding it to the pan, along with the rest of the coconut milk and the tahini. Cook for 5 minutes at a high simmer, then stir in the tamarind paste and add salt to taste
Finally drop the roasted aubergines into the pan and spoon the curry over them. Serve with a smattering of roughly crushed peanuts