Coronation aubergines
Nadiya's coronation aubergine salad is the perfect dish for a street party. The barbecue transforms a couple of aubergines into a silky, smoky salad with a sweet mango chutney dressing that's fit for a king. Especially good with her Honey-baked sriracha chicken
Ingredients
For the coronation aubergines
- 225ml/8fl oz olive oil
- 3 garlic cloves, minced
- 1 small onion, grated
- 1 tsp paprika
- 1 tsp salt
- 2 large aubergines (about 600g/1lb 5oz), sliced into 1cm/½ thick slices
For the dressing
- 200g/7oz Greek yoghurt
- 2 tsp curry powder
- 2 garlic cloves, minced
- ½ tsp salt
- 2 tbsp mango chutney, finely chopped
- 2 tbsp full-fat milk
- small handful crispy fried onions, to serve
- small handful raisins
- small handful fresh coriander, chopped
Method
For the aubergines, start by putting the oil in a bowl with the garlic, onion, paprika and salt. Mix really well. Pop the aubergines onto a tray (they can overlap). Take the oil mixture and brush the aubergine slices generously on both sides until you have used all the mixture. Set aside.
Put one large or two small (if you have them) griddle pan(s) onto a medium heat (or alternatively heat a barbecue). Griddle or barbecue in batches on both sides. They take approximately 2 minutes on each side. You will know they are ready when the flesh looks saturated and 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 milk to loosen the mixture just a little. Drizzle the dressing all over the top of the aubergine, saving the rest to serve.
Once cooked, sprinkle with the chopped coriander and it is ready to serve alongside some barbecue chicken.
