Tandoori eggplant

It's always fun to experiment a bit in the kitchen and this time I want to show you a new way to use paste. For today's dish I chose Tandoori paste, but it's perfectly possible to use coriander and curry paste too. This is absolutely great for vegetarians, like me.

TANDOORI AUBERGINES:

100 grams eggplant

20 grams of paste

10 grams natural yogurt (optional)

1/2 tbsp oil for brushing

The snack can be made in two ways, both with and without natural yogurt. Without yogurt, the eggplant will be a little crispier, but should not be cooked for a long time before serving. I myself chose to use yogurt as it gives a better consistency and a richer flavor. I recommend using yogurt, as it makes the marinade even out.

Procedure:

• Cut eggplant.
• Next, mix the paste, yogurt and eggplant in a bowl. Here you can brush them with oil, which will make the eggplant crispy.

• Place the marinated eggplant on a baking tray lined with foil. Set the oven to fan (grill) and 230 degrees, then place the tray on the middle rack.
• Let the tray sit for 15 minutes. Serve with chutney or raita.

A very easy and healthy snack that can replace potato chips on the weekend! This also goes well with dinner or lunch, to give a little extra flavor.

 Pick up a paste at Meny or Jacobs and try it yourself! Hope it tastes good :)