Turmeric Roasted Aubergine + Coriander Chutney

IMG_2449Writing about food seems entirely trivial after this strange and maddening weekend of limbo, but despite how scary and unknown things are, life carries on. We get up in the morning and go about our days as normal, hoping future days won’t be too different or much worse. Cooking has been a good distraction this weekend, to avoid the car crash that is the press and social media. I want to stay informed, but you need to switch off for your sanity eventually, and the kitchen is an excellent sanctuary.

This is a simple recipe that delivers flavour in spades, and is a perfect weeknight meal with the addition of rice, naan or pita and green vegetables. Aubergine is most often prepared in Indian cooking by frying, which can be fiddly and requires a too much oil for the desired effect. By all means, I love friend masala aubergine, but this recipe is a bit easier and a bit lighter for weekdays.

While the aubergine is roasting you can really quickly prepare a coriander chutney, season some yogurt, make rice and steam some broccoli. Equally, if you just want to relax, it would be equally good with plain yoghurt and sriracha on top, with warmed pittas on the side.

Turmeric roasted aubergine with yogurt and coriander chutney
Serves 2 with lunch leftovers

2 x medium aubergines, cut into chunks
1 tbsp light olive oil
1/4 tsp turmeric
1 tsp cumin powder
1 tsp ground coriander powder
1/2 tsp cumin seeds
1/4 – 1/2 tsp chilli powder (to taste)
juice of half a lemon
1 clove of garlic, finely chopped or minced

Preheat the oven to gas mark 5 / 190c and line a large baking sheet with baking parchment (aubergine likes to stick).

In a large bowl mix together all the spices and seasonings with the oil and lemon juice, add in the aubergine chunks and mix together really well with your hands. Transfer to the baking sheet.

Bake for 20 minutes, then turn, bake for another 20 minutes or until soft and slightly browned on the edges.

Coriander chutney

1 x 20g packet of coriander
1 x 20g packet of mint
1 thumb sized piece of ginger
1 green chilli
juice of half a lemon
1/2 tsp cumin powder
olive oil

Put all the ingredients in a small food processor with a glug of olive oil and blend, loosen as required with olive oil. Season with salt and add more chilli in powder form if required. Refrigerate until ready to serve.

When the aubergine is ready serve on a large plate and garnish with the coriander chutney. I simply prepared the yogurt with salt, nigella seeds and half a clove of garlic, very finely chopped.

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