Coronation
Aubergine
Coronation Aubergine
Coronation Aubergine by Nadiya Hussain is a recipe for the festivities celebrating the Coronation of King Charles III and the Queen Consort. Tasty grilled coronation aubergine topped with creamy yoghurt and mango coronation dressing and sprinkled with fried onions, raisins, and coriander, this hearty dish is a substantial main course that is a wonderful contrast of flavours!
Watch our YouTube video!
Directions
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Coronation Aubergine
Course: AppetizersCuisine: bangladeshiDifficulty: Easy6
servings45
minutesIngredients
- For the marinade:
225ml olive oil
3 cloves of garlic
3 cloves of garlic
1 teaspoon paprika
1 teaspoon salt
2 large aubergines, sliced into 1cm thick slices (about 600g)
200g Greek yoghurt
2 teaspoons curry powder
2 cloves of garlic, minced
teaspoon salt
2 tablespoons mango chutney, finely chopped
2-5 tablespoons whole milk
- To make the onions
1/2 onion sliced
3/4 cup canola oil or any fryng oil
- To serve:
A small handful of crispy fried onions
A small handful of raisins
A small handful of fresh coriander, thinly sliced
Directions
- Make the aubergine marinade
- Smash the garlic cloves to make them easier to peel.
- Finely mince the garlic.
- Add the olive oil, garlic, onion, paprika, and salt, then mix well. Set aside for later.
- Make the Sauce
- Slice then finely mince the garlic.
- Measure out 2 tbsp of chutney, and finely chop.
- Add Greek yogurt to a small bowl followed by the curry powder, garlic, salt, and chutney. Mix well.
- Add 2 to 5 tbsp of whole milk to loosen the mixture.
- Blended the sauce with a hand blender until smooth
- Make the fried onions
- Slice half a medium onion and separate the pieces.
- Add the canola oil to a pot that is deep, not wide. Heat on medium until the oil reaches 180 degrees celsius.
If you don’t have a thermometer, wait 3 minutes. - Turn off the heat then carefully add the onion. Once you are sure there is no risk of the oil overflowing, you can turn the heat back on to medium. Stir the onions once in a while. When they’re brown like this, they’re ready. It should take about 5 minutes.
- Remove from the heat and spoon onto a paper towel to absorb some of the excess oil.
- Prepare the aubergines
- Slice off the tops of the aubergines and cut lengthwise into 1-cm slices. Lay the slices on a grill or paper towel.
- Generously salt both sides and let sit for a half hour. This process removes some of the moisture from the aubergine, which tempers the strong taste.
- Rinse each slice to remove the salt, and pat dry. Set aside to finish drying.
- Grill the aubergines
- Heat the pan on medium. You can also grill the eggplant on a barbecue.
- Stir the marinade and brush onto each aubergine slice. Grill the slices in batches, cooking each side for approximately 2 minutes. You’ll know they’re ready when the flesh looks soft and it has dark grill marks. Remove the slices, trying not to break them, and set aside.
- Plate the aubergine
- Overlap the slices and spoon on some of the sauce, reserving the rest to serve at the table.
- Sprinkle on the fried onions, raisins, and coriander. You can also serve more of these at the table.
Recipe Video
Notes
- As well as being an ingredient for the dressing, the chutney is a delicious compliment to the dish.
- The coronation aubergine recipe an official recipe listed on the UK Government Coronation website: https://coronation.gov.uk/toolkit/ The coronation aubergine recipe is one of three recipes for people to make for their street parties for the coronation! Congratulations to Nadia Hussain for having her wonderful coronation aubergine recipe selected for the grand occasion!
