Coronation aubergines
Coronation aubergines feature tender roasted eggplant coated in a creamy, spiced dressing made with yoghurt, curry powder, and sweet mango chutney. Fresh cilantro adds a vibrant herbal finish to balance the rich and smoky flavours. Serve it slightly warm or chilled as an aromatic starter or light vegetarian main.
Ingredients
- Olive Oil30 ml
- garlic cloves5 კბილი
- Milk30 ml
Instructions
4 steps- 1
For the aubergines, start by putting the oil in a bowl with the garlic, onion, paprika and salt. Mix really well. Pop the aubergines onto a tray (they can overlap). Take the oil mixture and brush the aubergine slices generously on both sides until you have used all the mixture. Set aside.
- 2
Put one large or two small (if you have them) griddle pan(s) onto a medium heat (or alternatively heat a barbecue). Griddle or barbecue in batches on both sides. They take approximately 2 minutes on each side. You will know they are ready when the flesh looks saturated and less spongy and softer. Pop onto a plate, overlapping, ready to serve.
- 3
Make the dressing by combining the yoghurt, curry powder, garlic, salt and mango chutney and giving it all a really good mix. Add a few tablespoons of milk to loosen the mixture just a little. Drizzle the dressing all over the top of the aubergine, saving the rest to serve.
- 4
Once cooked, sprinkle with the chopped coriander and it is ready to serve alongside some barbecue chicken.
Nutrition
1 serving ≈ 250 g
Nutrition values are estimates. - means data is unavailable.
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