Ingredients for Spicy aubergine kebabs π
- 1 medium size aubergine π cut into 1β³ chunks
- 1 tbsp fresh lemon juice π
- Salt to taste π§
- 11/2 tsp coriander & cumin powder
- 1 tsp kashmiri red chilli powder πΆοΈ
- 1 tbsp ginger garlic paste π«π§
- 1 tsp green chillies paste
- 1/4 tsp black pepper powder
- 2 tsp chickpeas flour
- 2 fresh red chilli πΆοΈ finely chopped (seeds removed)
- 2 tbsp fresh coriander leaves πΏ + for garnish
- 1 tsp Tikka masala powder/ 1/2 tsp garam masala powder
- 1/2 cup plain yogurt β optional
- 2-3 tbsp oil
- 5 soaked wooden skewers
- For serving: add your choice of salad π₯
Cooking Instructions for making Spicy aubergine kebabs π
Preheat oven at 180Β°c, line a aluminum foil and keep aside, wash and pat dry aubergine, add in a bowl π₯£, on top add fresh lemon juice π, ginger garlic paste π«π§, finely chopped red chilli πΆοΈ,salt π§ and mix well.
Add plain yogurt if using, chickpeas flour, oil, Tikka masala powder/ garam masala powder,coriander cumin powder,finely chopped coriander leaves πΏ, green chillies paste, black pepper powder and kashmiri chilli powder πΆοΈ and mix well, cover and rest for 30 mins.
Tread the marinate aubergine onto skewers, using 6-8 chunks per skewers,add remaining gravy on top of aubergine skewers and bake the kebab for 10 mins, then turn occasionally until lightly brown on outside and tender inside, remove the baked aubergine skewers and arrange them on serving dish, add remaining baked gravy on top, garnish with chopped coriander leaves πΏ and salad, serve.
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