Roasted aubergine salad

This salad is inspired by brinjal moju, which is a famous Sri Lankan pickle, and it packs quite a punch. A great make-ahead-dish and the perfect accompaniment for a Sri Lankan feast.

SERVES 4-6 PREP 20 mins COOK 30 mins EASY V 1 tbsp coconut oil, melted

1/2 tsp turmeric pinch red chilli powder

2 aubergines (about 500g), cut into cubes

For the dressing

11/2 tbsp coconut oil

5 shallots, sliced

2 garlic cloves, roughly chopped

1 sprig fresh curry leaves, or 6 dried

1/2 tsp each yellow and black mustard seeds, ground roughly using a pestle and mortar

1-2 green chillies, slit along the length (deseeded if you want less heat)

1 tsp sugar

1/2 tsp wholegrain mustard

1 tbsp coconut vinegar or apple cider vinegar For the salad 50g coriander, roughly chopped

25g mint leaves, roughly chopped

3 medium ripe tomatoes, quartered and sliced 1 red onion or 10 shallots, finely sliced

45g fresh coconut chunks, finely sliced or grated

1 Heat oven to 200C/180C fan/gas 4. Mix the coconut oil, turmeric, chilli and 2 tsp salt, then rub all over the aubergine pieces. Roast for 20-30 mins, tossing halfway through, or until the aubergine is slightly coloured and crisp on the outside but still holds its shape.

2 Meanwhile, to make the dressing, heat the oil in a pan over a medium heat, add the shallots and garlic and keep stirring until they turn golden brown and slightly crisp, but be careful not to burn them. Add the curry leaves, mustard seeds and chillies and take the pan off the heat immediately, stirring for a few seconds so nothing burns. Stir in the remaining ingredients and leave the dressing to cool completely.

3 Once the dressing is cool, season to taste; adding more vinegar if you prefer it tart, or more sugar if you find it too sour. Toss the salad ingredients with the roasted aubergine once it has cooled to room temperature. If you’re making this ahead, don’t toss the aubergine with the salad ingredients until just before serving.

GOOD TO KNOW low fat • 2 of 5-a-day • gluten free

PER SERVING 95 kcals • fat 5g • saturates 4g • carbs 7g • sugars 6g • fibre 4g • protein 2g • salt 1.7g