Aubergine Toasties with Pepper Dip and Tomato Relish

Fresh ingredients thoughtfully cooked on low flame to retain original flavours and enhanced with humble seasonings to create a vibrant and appetising vegetarian delight.


  • 1 Aubergine
  • 3 Tomatoes, Blanched, Skinned & Chopped
  • 2 Red/Yellow Peppers, Chopped
  • 1 Garlic Clove, Finely Chopped
  • 1/2 Onion, Finely Chopped
  • 1 Onions, Sliced
  • Juice of 1 Lime
  • A Small Bunch of Coriander, Finely Chopped
  • 200 Ml Fresh Cream
  • Salt & Pepper
  • 1/2 Teaspoon Paprika
  • 50-100 Grams Maida (to coat)
  • Olive Oil


Prep: 10 minutes
Cooking: 15 minutes

  1. For the tomato concasse relish – Blanch tomatoes in hot water, cool in an ice bath, skin and chop into small cubes.
  2. Mix chopped tomatoes with half finely chopped onion, a clove of finely chopped garlic and coriander. Add freshly squeezed lime juice.
  3. Add a pinch of salt and pepper, mix in a bowl and keep in the fridge.
  4. For the pepper sauce – Cook onion in a medium-hot saucepan with oil until translucent for 3-4 minutes.
  5. Add chopped pepper and cook for about 10 minutes on medium-low flame.
  6. Season with salt, pepper and paprika.
  7. Add fresh cream and cook for another 5-7 minutes till the cream reduces to half.
  8. Blend the mixture on high.
  9. For the aubergine toasties – Cut the aubergine lengthwise and coat in flour nicely.
  10. Sear on a medium-hot pan for 3 minutes each side till it’s crispy.
  11. Season lightly with salt and pepper.
  12. For plating – Place the crispy aubergine on a plate.
  13. Top it with tomato relish.
  14. Drizzle olive oil and serve with pepper sauce.


About – A Kilo Of Kindness

#AKiloOfKindness is an initiative by From Around that aims at encouraging people to shop on leading up to Diwali to raise funds for a child’s education. 100% of profits will go towards St. Catherine’s Home to help secure a child’s future. This time when you cook your favourite meal, you’d have changed someone’s world.