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Roasted Aubergines with Fresh Coconut

Accompaniment Food Main Courses Starters Vegetarian

Preparation time: 20 minutes Cooking time: 45 minutes (includes 30 minutes marinating)

Prep: 20 minutes
Cook: 45 minutes (includes 30 minutes marinating)
4 Servings
8 small slim aubergines
2 tbsp freshly grated coconut (frozen is fine)
Natural yogurt
½ tsp turmeric powder
1 tsp red chilli flakes
1 tsp cumin seeds
½ tsp brown mustard seeds
1 tsp fenugreek leaves
1 tsp fennel seeds
1 tsp mango powder
1 lime, juiced
200ml coconut milk
8 fresh curry leaves, ripped into small pieces (optional)
1 tbsp coconut oil
2 tsp pulped garlic
1 tsp pulped ginger
1 tsp sun-dried tomato paste
1 fresh green chilli, minced
Sprinkle sea salt
1 tsp jaggery, grated
Small bunch coriander including stalks, chopped finely
1 lime, zest
  1. Butterfly the aubergines in ½ lengthways, opening them like a book, and then gently flatten. Score the surfaces with a criss-cross pattern and place in a large bowl
  2. Squeeze over the lime juice, sprinkle a little sea salt, add the natural yogurt, curry leaves, turmeric powder and red chilli flakes and coat well. Set aside

  3. Take a small dry pan and set on a low heat, add the cumin seeds and brown mustard seeds and the warming spices and gently warm through for 1 minute. Remove from the heat, place in a pestle and mortar, and grind to a powder
  4. Add the powder to the aubergines along with the coconut oil, garlic, ginger, paste, chilli, mango powder and jaggery. Mix thoroughly, cover and leave in a cool place to marinate for 30 minutes
  5. Toast the coconut on a low heat until light golden-brown. Set aside to cool

  6. Grill the aubergines on hot for 3 minutes on either side. Remove from the heat, mix together the lime zest, toasted coconut and fresh coriander and sprinkle over the top of the aubergines
  7. Serve with fresh chapattis, and a chutney of your choice