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