Coronation aubergine

SERVES 4-6 PREP 24 MINS COOK 20MINS

Aubergines often feature as a side dish when served at a table for dinner, but not here! We are taking this delicious aubergine, coating it with flavour, frying till tender, then drizzling over the simplest coronation dressing.

AUBERGINE

225ml olive oil 3 cloves garlic, minced 1 small onion, grated 1 tsp paprika 1 tsp salt 2 large aubergines, sliced into 1cm thick slices (about 600g)

DRESSING

200g Greek yoghurt 2 tsps curry powder ½ tsp salt 2 cloves garlic, minced 2 tbsps mango chutney, finely chopped 2 tbsps whole milk

TO SERVE A small handful crispy fried onions A small handful raisins A small handful fresh coriander, thinly sliced

1

Place oil in a bowl with minced garlic, onion, paprika and salt. Mix really well and set aside.

2

Pop aubergines onto a tray (they can overlap). Take the oil mixture and using a pastry brush, cover aubergine slices generously with oil on both sides till you have finished all the mixture.

Set aside.

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). 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. 4

To make the dressing, combine yoghurt, curry powder, salt, garlic and mango chutney, giving it all a really good mix. Add a few tablespoons of whole milk to loosen the mixture just a little. 5

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