Ingredients

3 x aubergines

oil to season

pickle liquor– 200ml cider vinegar

200ml water

1 cinnamon stick

1 tbs mustard seeds

1 tsp turmeric

1 tsp curry powder

1 tsp chilli flakes

300g sugar

1 tbs tamarin sauce

Filling

15 padron peppers

1 sliced red onion

1 cucumber, half moons

12 cherry toms, halved

Topping

100g coconut shavings, toasted

Method

1. Cut each aubergine to give 3 thick discs

2. Score one side with criss cross. Season well, then roast at 200C for 20 minutes. Cool.

3. Make sure they have cooked down, them press the criss cross section down to form a hole

4. Add all the piquor ingredients in to a pan. Bring the pickle liquor to a boil, simmer 10 minutes. Cool 10 minutes

5. Add all the filling veg. leave for at least 2 hours

6. Scoop out the veg, press into the aubergines hole, then re cook for 6mins

7. Top with tasted coconut shavings, mixed with parsley and mint