Ingredients (feeds 6)
2 aubergines
salt & pepper
Veg oil for griddling
For the dressing:
5 small red chillies
1 cloves garlic
juice 2 lemons
50ml rice vinegar
25mm piece grated ginger
100ml vegan coconut yoghurt
15g cumin seeds
method
1. Cut the aubergines into wedges, or if they’re massive, into chunks. Put them in a bowl and toss in the oil and season with plenty of salt
2. Next griddle them on a hot pan until charred
For the dressing:
3. Simply combine all the ingredients in a processor. I tend to do the dry ingredients first to make it smooth
4. next dry fry the cumin seeds until fragrant, then crush them in a mortar and pestle and combine with the yoghurt
To serve:
5. Arrange the aubergines on plates, spoon some dressing over, top with cumin yoghurt and coriander leaves
