Tamarind Aubergine - Chef Recipe by Katy Beskow.

Ingredients

Hot tip:

Aubergines absorb lots of flavour and moisture in a short space of time so there's no need to marinate longer than 15 minutes.

4 Tbs olive oil, plus extra for drizzling
3 Tbs maple syrup
2 tsp tamarind paste
1/2 tsp ground cinnamon
Pinch of dried chilli flakes
2 aubergines, halved lengthways with green top left intact
Seeds of 1/2 pomegranate
Handful of fresh flat-leaf parsley, chopped

Method

In a bowl, whisk together the olive oil, maple syrup, tamarind paste, cinnamon and chilli flakes.

Lay the aubergine halves on a flat surface and score the flesh in diagonal lines to make a criss-cross pattern.

Dip the cut sides into the marinade, using a pastry brush to push the marinade into the scored lines, then coat the skin in the marinade.

Stand the aubergines on a plate for 10–15 minutes, keeping the extra marinade in the bowl.

Use tongs, place the aubergines onto the grill, skin-side down, for 15 minutes. Baste the flesh with extra marinade, then turn cut-side down onto the grill and cook for 10 minutes until browned and tender.

Remove from the grill and arrange on a serving plate. Drizzle with a little extra olive oil, then scatter with pomegranate seeds and chopped parsley.

Credits: This is an edited extract from Vegan BBQ by Katy Beskow published by Quadrille Books, RRP $29.99

Photo Credits: This is an edited extract from Vegan BBQ by Katy Beskow published by Quadrille Books, RRP $29.99