This easy-bake dish is the perfect midweek dinner - quick and tasty to help you get you through to the weekend! Tangy, spicy aubergines like you've never had them before!
Watch our video or scroll down for for full details!
Serves 4 people
2 aubergines - quartered lengthways and scored
2 medium carrots - diced chunky
3 garlic cloves
2 tbsp The Sambal (2 tablespoons makes a hot sauce, use 1 tbsp/less if you want a milder meal)
120ml tamarind concentrate
2 tsp tomato purée
1 tbsp dark soya sauce
2.5 tbsp sugar (gula melaka works best, but regular sugar works too)
Sliced spring onions
Preheat oven to: Fan 180°C | Electric 200°C | Gas Mark 6
Slice the shallots and garlic and then chuck them into a large roasting dish with the aubergines and carrots
Lightly coat in oil (we use sunflower oil but olive & vegetable etc work too)
Season with salt and pepper
Put in the oven for 10 minutes, flip the aubergines, then put back in the oven for a further 5 minutes
Whilst the veg is in the oven..
Make up the sauce by mixing all of the sauce ingredients in a bowl or measuring jug
Once the aubergines are cooked
Add sauce into the dish, and pop back in the oven for a final 10 minutes
Garnish with sesame seeds and spring onions
Now makan! Best served with freshly steamed white rice :)
Add in a tin of chick peas if you want an added protein punch