This Coronation Aubergine/Eggplant is a delicious vegetarian side dish that elevates a bland vegetable with a tasty marinade and dressing. It’s all topped off with delicious toppings of a Greek curry yogurt dressing with mango chutney, crispy fried onions, sweet raisins and fresh cilantro. A very tasty side dish indeed!

Sliced grilled aubergine/eggplant on a large white plate.

This quick and easy aubergine/eggplant dish is the creation of British chef Nadiya Hussain and was inspired by her childhood country of Bangladesh. A dish that has so many delicious flavors and textures, it could easily also be served as a vegetarian main course.

Last week I made King Charles Coronation Quiche and these are just among 2 of the dishes that will be served for the event. The other dishes are a rack of lamb and a strawberry and ginger trifle.

A platter of grilled aubergine/eggplant with a quiche.

I don’t enjoy aubergine/eggplant that much, but when it is gilded with the most delicious sauce, crispy onions and sweet raisins, the truth is I couldn’t get enough of this dish!

70 years on from the last Coronation, there is a focus on vegetarian foods in the King Charles Coronation menu. The Coronation quiche is vegetarian because it has no meat, just eggs, milk, cream, cheese, spinach, broad beans/fava beans and fresh tarragon.

Eggplant/aubergine are like sponges, they will take on any flavor that you add to them. In this case it the marinade of onion, garlic and paprika that just soaks in perfectly.

Is it best to peel aubergine/eggplant before cooking?

The choice is yours. The skin can be tough, but it can also make for a pretty presentation so it all comes down to personal preference.


Plain Greek yogurt
Mild curry powder
Cloves garlic

Fine sea salt
2 tablespoons mango chutney
2 tablespoons whole milk

Small yellow onion

Olive oil
Garlic cloves
Yellow onion


A close-up of grilled aubergine/eggplant with green coriander/cilantro leaves

How to cook Coronation Aubergine/Eggplant

You can cook it one of two ways. I like to use my outdoor grill and get some good grill marks on the slices. If you prefer indoor cooking, you can use your grill pan (griddle pan) on the cooktop. The marinade browns and gives you beautiful grill marks no matter which method you choose. Alternatively, you can pan fry them in oil.

Coronation Chicken Sauce

The sauce used for this dish is similar to the sauce in the Queens Coronation Chicken with Indian flavor influence. It is a mild curry, yogurt-based sauce with a lovely sweetness from mango chutney.

Crispy fried onions

Are one of life’s delicious edible garnishes. They add a lovely sweet onion flavor along with a crispy texture to offset the soft vegetable.

Raisins and Cilantro/Coriander

Just a few raisins is all you need to add another layer of sweetness along with the rich sauce and the fresh cilantro/coriander is a delicate fresh finish.

More Coronation Menu Ideas:

Yield: 4

Coronation Aubergine/Eggplant

Slices of aubergine/eggplant with grill marks on a plate topped with curry yogurt sauce, crispy onions, raisins and coriander/cilantro.

Eggplant slices are marinated in oil, onion, garlic and paprika. They are grilled and served with a Greek yogurt curry sauce, crispy fried onions, raisins and fresh coriander/cilantro.

Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes


  • For the dressing:
  • ¾ cup (200 grams) plain Greek yogurt
  • 2 teaspoons mild curry powder
  • 2 cloves garlic, grated
  • ½ teaspoon fine sea salt
  • 2 tablespoons mango chutney
  • 2 tablespoons whole milk
  • For the crispy onions:
  • Oil for frying
  • 1 small yellow onion, thinly sliced
  • For the aubergine/eggplant
  • 1 cup (225 ml) olive oil
  • 3 garlic cloves, peeled and grated or minced
  • ½ cup yellow onion, grated
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1.3 pounds (600 grams) 2 large aubergines/eggplants sliced lengthwise *see note
  • ¼ cup (50 grams) raisins
  • Small handful of fresh coriander/cilantro, chopped


  1. For the dressing:
    To a mixing bowl, all the ingredients and whisk well to combine. You can add more milk to adjust to the thickness you like. Taste for seasoning, add more salt if desired.
  2. For the crispy onions:
    To a high-sided pan fill 2/3 with the oil. Heat over medium high heat until 350°F/177°C and fry the onion slices until golden brown, tossing to keep them from sticking together. Remove and set aside.
  3. For the aubergine/eggplant:
    To a bowl add the oil, garlic, onion, paprika and salt. Mix well. Brush on both sides of the eggplant slices.
    Preheat your outdoor grill or a griddle/grill pan on the stove. If you don’t have a griddle/grill pan, you can pan fry the eggplant/aubergine in oil.
  4. Cook the eggplant until browned on both sides. Remove and place on a large platter. Top with the sauce, raisins, crispy onions and coriander/cilantro.


* You can remove the peel if you like

Nutrition Information



Serving Size


Amount Per Serving Calories 404Total Fat 37gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 30gCholesterol 2mgSodium 548mgCarbohydrates 17gFiber 4gSugar 8gProtein 5g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.