Roasted Aubergines with Fresh Coconut

Accompaniment Food Main Courses Starters Vegetarian

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

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Prep: 20 minutes

Cook: 45 minutes (includes 30 minutes marinating)

4 Servings

Ingredients

8 small slim aubergines

2 tbsp freshly grated coconut (frozen is fine)

Natural yogurt

KEY SPICES

½ tsp turmeric powder

1 tsp red chilli flakes

1 tsp cumin seeds

½ tsp brown mustard seeds

WARMING SPICES

1 tsp fenugreek leaves

1 tsp fennel seeds

OTHER SPICES

1 tsp mango powder

WET INGREDIENTS

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

FOR THE GARNISH

Small bunch coriander including stalks, chopped finely

1 lime, zest

Method

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
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
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
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
Toast the coconut on a low heat until light golden-brown. Set aside to cool
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
Serve with fresh chapattis, and a chutney of your choice