Coronation Aubergine/Eggplant

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

Coronation Aubergine/Eggplant

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.

Course Side dishes

Cuisine Indian

Prep Time 30

Cook Time 8

Total Time 38

Servings

Calories 404

Author Janette

Ingredients

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
For the aubergine/eggplant

For the eggplant/aubergine:

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 peeled or unpeeled
¼ cup (50 grams) raisins
Small handful of fresh coriander/cilantro chopped

Instructions

Make 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.

Make 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.

Make 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.
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.

Video

Nutrition