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Coronation Grilled Eggplant

This is a great vegetarian option for your Coronation Big Lunch. Prepared on your BBQ or griddle, it is drizzled with a curry and yoghurt sauce and packed with flavour.
Course Main Course, Main Dish
Cuisine English
Keyword aubergine, eggplant
Servings 6 servings
Author Nadiya Hussain

Equipment

Ingredients

Eggplant

  • 1 cup olive oil
  • 3 cloves garlic minced
  • 1 small onion grated
  • 1 tsp paprika
  • 1 tsp salt
  • 2 large eggplants sliced into 1cm thick slices (about 600g)

Dressing

  • 3/4 cup Greek yoghurt
  • 2 tsp curry powder
  • 2 cloves garlic minced
  • ½ tsp salt
  • 2 tbsp mango chutney finely chopped
  • 2 tbsp whole milk

To Serve

  • 1/4 cup crispy fried onions
  • 1/4 cup raisins
  • 1/4 cup coriander thinly sliced

Instructions

  • 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.
  • Place the eggplant slices onto a tray (they can overlap, that is 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.
  • Put one large or two small (if you have them) griddle pan(s) onto a medium heat (these are great on the barbecue, too, FYI).
  • 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.
  • 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.
  • 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.