Pinch of Cumin

Aubergine sticks with yogurt sauce

Most of the times I buy aubergine it ends up into the oven, I do not know if I do it out of habit, because of not having a better idea or because it is so good when baked that I am always willing to repeat it. The thing is that this time, even since I was at the supermarket I promised myself that I would give it a better destination, and it has been tough, since I have had to go through books and food blogs, because I did not make up my mind with any recipe.

Later on I had a look on a book I bought last time I went to Madrid (Wok. Everyday’s Asiatic cuisine) and I hit my source of inspiration. Quite an experience that will repeat again and again without any doubt and I will think it twice before locking an aubergine into the oven ;).

Ingredients for 2 people

1 big aubergine

150 gr of creamy yogurt

2 tablespoons of butter (otherwise, olive oil)

1 teaspoon of poppy seeds

1 teaspoon of cumin seeds

1 teaspoon of white sugar

2 dried chilis

1,5 teaspoons of salt


Clean aubergine, halve it longitudinally and then slice the two halves into thick slices, so that at the end you cut the slices into sticks. Season with salt and let it rest in a big plate in a inclined position so that it drains its bitter liquid while it sweats.

Toast cumin seeds and poppy seeds in a saucepan without oil (you can use any saucepan, not necesarily another wok), to medium heat, until they start to give aroma off. Crush them in a mortar and reserve them.

Heat butter or olive oil in the wok and when it is very hot, fry slightly chili, previously chopped into small pieces.

Get rid of the bitter liquid that came out of the aubergine and add sticks to the wok. Fry it slightly for about 5-10 minutes, until brown.

Mix creamy yogurt with 120ml of cold water and mix it until homogeneous. Add this mixture to the wok and cook it for another 10 minutes.

Finally, add sugar and crushed seeds (cumin and poppy) and stir it well.

To be considered

You can eat it with pita bread, toasted bread or baked potatoes.

The original recipe also includes fennel seeds; I have not used them because I did not have, but if you want to use them, add them to the wok at the same time as chili.

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4 Comments to "Aubergine sticks with yogurt sauce"

  1. Francesca Aulicino says:

    Qué pinta!!! El próximo viaje que haga te voy a ver seguro!!! Quiero probar estas delicias!

  2. eugenia says:

    Yo también soy de las que hace las berenjenas siempre rellenas 🙂
    Esta sí que la tengo que hacer, que no parece muy calórica. Me la apunto en mi lista de cosas pendientes.
    Tiene una pinta buenísima.

  3. Sara says:

    cuéntanos cuando hagas algún experimento, eugenia!!! besos

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My culinary creations - © 2014-16, Sara Jiménez

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