Sesame + Tamarind Eggplants with Cracked Wheat
Andhra-style Pungent and Sour Eggplant
Why This Recipe Works
A vibrant dish from Andhra Pradesh known for its bold sourness and nutty depth. The creamy sesame and tamarind sauce perfectly coats tender eggplants, served over wholesome cracked wheat for a satisfying texture.
Instructions
Whizz the tomatoes, sesame seeds, garlic, tamarind, and spices in a blender to create a smooth, thick sauce.
Fry the onion in oil for 10 to 12 minutes until soft and golden. Pour in your blended sauce and cook for a few minutes before adding the eggplant batons and a splash of water.
Cover and simmer the eggplants for 15 minutes until they are perfectly tender. Meanwhile, place the bulgur wheat in a bowl, cover with 1.25 cups of boiling water and a pinch of salt, then leave it covered for 8 minutes to fluff up.
Spread the fluffed bulgur on a platter, top with the saucy eggplants, and garnish with dots of cool yogurt and freshly torn mint leaves.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftovers for up to 3 days.
