Eggplant Tikkas in Creamy Yogurt, Mustard, Chile, and Ginger

Step 1

To make the marinade, blend the garlic, ginger, and green chiles with a splash of water in a blender. Put the paste in a large mixing bowl along with the yogurt, chile powder, ground coriander, and turmeric. Add the mustard oil, fenugreek leaves, and sugar, then season to taste. Stir well. Meanwhile, soak wooden skewers in cold water for 30 minutes.

Step 2

Set aside half the marinade in a separate bowl. Add the chunks of eggplant and red onion to the marinade in the large mixing bowl. Mix well to make sure each piece is fully coated in the marinade. Set aside for 1 hour.

Step 3

Meanwhile, tip the reserved marinade into a non-stick frying pan. Cook over medium heat for 6–7 minutes, stirring continuously to make sure it doesn’t stick to the bottom of the pan, until the marinade thickens and changes color slightly. Transfer this marinade to a mixing bowl, cover and set aside.

Step 4

Preheat the broiler to medium heat. Line a baking tray with foil and place a wire rack over the tray.

Step 5

Thread the eggplant pieces onto soaked wooden skewers, alternating them with the onion pieces. Place the skewers on the wire rack and broil for 7–8 minutes. Take the tray out from under the broiler, baste with the butter, put it back under the broiler and cook for a further 6–7 minutes until lightly charred and cooked through.

Step 6

Add the broiled eggplants and onions to the bowl with the cooked marinade. Add a generous pinch of chaat masala and small pinch of garam masala before serving. Serve warm with roti and chutney.