Name: Grilled Aubergine With Sesame, Tamarind & Peanut Crumble
Total time: 30 min
Yield: 4
Ingredients: 2 firm Japanese or Bengali aubergines, cut into halves lengthways; 2 tbsp vegetable or corn oil; 1 tsp salt; ½ tsp red chilli powder; ½ tsp turmeric powder; ¼ tsp carom/ajwain seeds; ¼ tsp black onion seeds; ¼ tsp fennel seeds; Butter or oil, for brushing; For the spice crust; 1 tbsp poppy seeds, roasted; 1 tbsp white sesame seeds, roasted; 1 tsp jaggery; 2 cloves garlic, crushed; 1 tbsp desiccated coconut, roasted; 1 tbsp peanuts with skin (deep-fried); ½ tsp red chilli powder; 1 tsp chaat masala; 1 tsp tamarind pulp; For garnish; Labna, optional (see recipe below); 1 tbsp tamarind chutney; 1 tbsp fresh coriander leaves, chopped; 1 tbsp pomegranate seeds; For the labna; 1 cup thick full-fat Greek-style yoghurt; 2 cloves garlic, peeled and finely chopped; 1 tsp tahini paste; 1 tbsp extra virgin olive oil; 1 tbsp chopped fresh coriander

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