Aubergine Steaks With Chilli-Lime Vinaigrette | My Attempt At Aubergine Carpaccio

I’ll make this real quick. I saw this recipe in the lifestyle section of Elle India last year, and the recipe is for aubergine carpaccio, from Chef Nikhil Chib of Busaba. The original recipe serves the aubergine on a bed of arugula, but I had to do without. Unfortunately, since I do not have a mandolin and because I am a little clumsy with the knife; I cannot produce slices thin enough for carpaccio.

On the other hand, these aubergines aren’t sliced thick enough to be called steaks, either.

These aubergines are somewhere in between. Aubergine slices. Aubergine discs. Aubergines, sliced home-style.

Look, I really didn’t want to title this post CLUMSY CUTS OF AUBERGINE WITH CHILLI-LIME VINAIGRETTE.

(Plus: I really like the way the word aubergine looks in this font! Even prettier in italics.)

But I guarantee, this tastes great. And it can be made with so few ingredients, stuff that can be found lying around in the fridge. Lime/lemon, garlic, chilli, cilantro and a spoonful of sugar to add a touch of sweetness to the zing.

And this is a dish that can impress…especially if you have a mandolin or deft knife skills that actually leave you with thin, sheet-like slices of aubergine 😀


AUBERGINE STEAKS WITH CHILLI-LIME VINAIGRETTE (From Nikhil Chib’s Aubergine Carpaccio Recipe)


  • 1 large aubergine
  • Juice of 2 limes/nimbus + a little more to sprinkle over the aubergines
  • 2 tablespoons sugar
  • 2 largish cloves of garlic, minced
  • 1 red chilli, finely chopped OR a teaspoon of red chilli flakes
  • 2 tablespoons olive oil + a little more for frying
  • Salt and pepper
  • Cilantro


  • Slice the aubergines as thin as you can, place in a colander, sprinkle with salt, pepper and lemon juice and toss lightly.
  • In a small bowl, whisk together the 2 tablespoons olive oil, lime juice, sugar, chilli and garlic until the sugar has dissolved. Set aside.
  • Heat remaining oil in a pan and fry the aubergine slices for about 3 minutes each on each side; until it is cooked through and turns a golden colour.
  • Remove from heat, arrange on a plate and pour the dressing over it.
  • Garnish with finely chopped cilantro.