Coronation Aubergine

Coronation Aubergine

Aubergines often feature as a side dish – but not here. Here, the aubergine is fried until it's tender and then drizzled with the simplest coronation dressing. Delicious.
Photography: CHRIS TERRY
Total Time
20 Minutes
For the aubergine:
225ml of olive oil
3 cloves of garlic, minced
1 small onion, grated
1 tsp of paprika
1 tsp of salt
2 large aubergines, sliced into 1cm thick slices (about 600g)
For the dressing:
200g of Greek yoghurt
2 tsp of curry powder
2 cloves of garlic, minced
½ tsp of salt
2 tbsp of mango chutney, finely chopped
2 tbsp of whole milk
To serve
1 small handful of crispy fried onions
1 small handful of raisins
1 small handful of fresh coriander, thinly sliced
Step 1

Start by putting the oil in a bowl with the minced garlic, onion, paprika and salt. Mix really well and set aside with a pastry brush.

Step 2

Pop the aubergines onto a tray (they can overlap, it's fine). Take the oil mixture and brush the aubergine slices generously with the oil on both sides till you have finished all the mixture. Set aside.

Step 3

Put one large or two small (if you have them) griddle pan(s) onto a medium heat (these are great on the barbecue, too).

Step 4

Griddle in batches on both sides. They take approx. 2 minutes on each side. You will know they are ready when the flesh looks saturated, less spongy and softer. Pop onto a plate, overlapping, ready to serve.

Step 5

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 whole milk to loosen the mixture just a little.

Step 6

Drizzle the dressing all over the top of the aubergine, saving the rest to serve on the side. Sprinkle with fried onions, raisins and coriander to serve.

Recipe courtesy of Nadiya’s Fast Flavours (Penguin Michael Joseph £22). Photo by Chris Terry

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