Aubergine tandoori drumsticks
SERVES 4 INGREDIENTS
4 small or 2 large aubergines,
peeled and quartered lengthways 2 Tbsp fine sea salt
4 dairy-free naan bread, to serve 4 Tbsp mango chutney, to serve
TANDOORI MARINADE
4 garlic cloves
Thumb-sized piece of ginger 400g dairy-free yoghurt ½ lime
1 Tbsp curry powder
1 tsp chilli powder
1 tsp ground ginger
1 tsp ground turmeric
1 tsp mustard seeds
KACHUMBER SALAD
½ onion, diced
1 medium tomato, deseeded
and diced
½ cucumber, deseeded and diced ½ yellow capsicum, diced
½ lime
1 Tbsp dried coriander or mint,
or a mixture of both
Salt, to taste
YOGHURT DRESSING
½ lemon 200g dairy-free yoghurt ½ tsp salt
1 Place the quartered aubergine “drumsticks” in a large colander and pour over the salt. Mix well with your hands and leave to drain for 10–15 minutes. Rinse under cold water and pat dry with a clean kitchen towel. Heat the grill.
2 For the Tandoori Marinade, peel and grate the garlic and ginger into a large bowl, then add the rest of the marinade ingredients. Mix well. Add the aubergine quarters and coat them in the marinade.
3 Spread the aubergine quarters evenly over a grill tray. Place under the hot grill and cook for 8–10 minutes. Turn and cook for another 8–10 minutes.
4 For the Kachumber Salad, put the diced onion, tomato, cucumber and pepper in a mixing bowl. Add the juice of the lime and the dried herbs. Season with salt and toss to mix.
5 For the Yoghurt Dressing, squeeze the juice of the lemon into a small bowl. Add the yoghurt and salt, stir to combine.
6 Place naan bread under the hot grill and toast for 2 minutes on each side. Remove and pile some Kachumber
Salad into the middle of naan with 2–4 aubergine drumsticks. Top with Yoghurt Dressing and mango chutney, to serve.