Preparation time 20 minutes, cooking time 45 minutes (includes 30 minutes marinating)

Serves 4

Ingredients

8 small slim aubergines

2 tbs freshly grated coconut (frozen is fine)

Key Spices

1/2 tsp turmeric

1 tsp red chilli flakes

1 tsp cumin seeds

1/2 tsp mustard seeds

Warming Spices

1 tsp fenugreek leaves

1 tsp fennel seeds

Other Spices

1 tsp mango powder

Wet Ingredients

Juice of 1 whole lime

200 ml natural plain yogurt

8 fresh curry leaves, ripped into small pieces (optional)

1 tbs coconut oil

2 tsp pulped garlic

1 tsp pulped ginger

1 tsp sundried tomato paste

1 fresh green chilli, minced

Sprinkle of sea salt

1 tsp grated jaggery

Garnish

Small bunch of coriander including stalks chopped finely

Zest of one whole lime

Method

Butterfly the aubergines in half lengthways, opening them like a book, and then gently flatten. 

Score the surfaces with a criss-cross pattern, place in a large bowl, squeeze the lime juice over them, then sprinkle a little sea salt, add the natural yogurt, curry leaves, turmeric and chilli flakes and ensure you coat the aubergines well. Set aside.

Take a small dry pan and set on a low heat, add the cumin seeds and mustard seeds and the warming spices.

Gently warm through for 1 minute, remove from the heat, place in a pestle and mortar, and grind to a smooth powder.

Add the contents of the pestle and mortar to the aubergines along with the coconut oil, garlic, ginger, sundried tomato paste, green chillies, mango powder and jaggery. Mix thoroughly, cover and leave in a cool place to marinate for 30 minutes.

Meanwhile toast the fresh coconut on a low heat until light golden-brown. Set aside to cool.

You can either cook these on hot coals outdoors or under a hot grill for just 3 minutes on either side. Remove from the heat, mix together the lime zest, toasted coconut and fresh coriander and sprinkle over the top of the aubergines.

Serve with fresh chapattis, along with a tomato chutney.

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