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Milly's Grilled Eggplant, Kasundi & Cucumber Sandos

Milly's Grilled Eggplant, Kasundi & Cucumber Sandos

For a more substantial lunch you could use this filling to fill fresh, soft bread rolls. And don't be frightened to make these ahead by making the curry mayonnaise before times as the flavours will mingle and mellow. Cook the eggplant the day before too, just make sure to refrigerate it until you use it. Makes 10 sandos.


1 medium eggplant, topped and tailed
Extra virgin olive oil for drizzling

Curry Mayonnaise
3 egg yolks
1 tablespoon Dijon mustard
1 clove garlic, crushed
Juice of 1 lemon
250ml lighter-style olive oil
1 teaspoon mild curry powder, or more to taste

To assemble
10 slices white sandwich slice bread, crusts removed
1-2 Persian/Lebanese cucumber, peeled into strips using a vegetable peeler or use telegraph cucumber
10 teaspoons tomato kasundi or similar Indian style mustardy sauce
chives to finish, optional


Cut the eggplant in half lengthwise then sprinkle cut side with a little flaky salt and leave to sit for 30 minutes (or up to an hour). (Salting is no longer required for bitterness but it does deter eggplants from soaking up too much oil as they cook).

To make the curry mayonnaise put the egg yolks, mustard, garlic and lemon juice in a food processor and process to combine. With the motor running, slowly add the oil until the mayonnaise is thick and emulsified. Add the curry powder, then season to taste with salt and process to combine. Transfer to a clean jar or bowl, cover and store in the fridge.

Heat a hot plate/griddle/grill until medium-hot. Wipe the eggplant dry with kitchen paper then cut each half into 5 thick slices. In batches, if needed, put on the hot plate and drizzle with a little olive oil. Cook for 5 minutes on each side until the eggplant slices are meltingly tender. Remove from grill and transfer to a shallow bowl then immediately drizzle generously with extra olive oil to make each eggplant slice extraordinarily luscious.

To assemble, lay base bread slices out on the bench top or on a board. Spread with a little curry mayonnaise then top each with 2 strips of cucumber. Put on a piece of eggplant, cutting to fit, then spread with tomato kasundi. Top with the remaining bread slice. If wished, you can put a thin chive on top of the sandos to finish.

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