Grilled Aubergine Stacks

Aspiring Student Chef 2020-21 Finalist - Diya Nair

About the Recipe

This delectable dish is an elevated version of traditional street food, Pakora from my heritage. I chose it as it experiments with different culinary techniques and combines the crunchy, nostalgia of Pakoras, the bustling warm spices of Tomato Chutney and the healthy twist of refreshing Kale and Raita.


Aubergine Pakora

  • 1 Aubergine

  • 1 teaspoon on Kashmiri Pepper

  • 2 cup Chickpea/Besan flour

  • 2 tsp Chilli Powder 

  • 1 tsp Garam Masala 

  • Salt to taste

  • Olive Oil

  • 1 1/2 cup water

Kale Chutney

  • 50g of Kale

  • 20g of Natural Yoghurt

  • Juice of 1/2 a Lemon

  • 1 Green Chilli Pepper

  • 1/2 teaspoon of Chilli Powder

  • Salt to taste

50g of Yoghurt
- Handful of Cucumber
- Splash of Water
- Salt to taste
- Chilli Powder

Tomato Chutney:
- 1 large Onion
- 2 tomatoes
- two cloves of garlic
- 1 slice of ginger
- 1 pinch of cumin seeds
-1/2 tsp Garam masala
- 1/2 tsp chilli powder
- 2 tbsp. of Tomato Puree


1. Preheat the oven to 200°C
2. Slice the Aubergine
3. Combine the flour salt chilli powder and garam masala
4. Gradually add the water to the
5. Dip and coat each individual slice of aubergine in the batter in small batches.
6. Line a Baking Tray with parchment paper
7. Placed the aubergine onto the sheet
8. Brush each with Olive Oil
9. Bake for 20 minutes flipping halfway

1. Finely chop the Cucumber
2. Add the Cucumber, Salt and Chilli Powder to the Yoghurt
3. Add water if the sauce is thick

Kale Chutney

1. Wash the Kale
2. Add all the ingredients to a high powered blender. Blitz till you get a smooth green sauce. Taste for seasoning and add more salt or Chilli if needed.

Tomato Chutney

1. Dice the Onion and Tomatoes
2. Mince the Garlic and Ginger
3. Heat oil in a pan, add cumin seeds, sauté the onion, ginger and garlic.
4. Season with chilli powder and Garam masala
5. Add the tomatoes and Tomato Puree
6. Season with salt.
7. Sauté till the tomatoes become soft, pulpy and are completely cooked. If needed add some water.


1. Once all the components are complete, layer the pakoras with the two chutneys in between as fillings
2. After layering, add raita and fresh coriander leaves as garnish.