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Aubergine tandoori drumsticks
SERVES 4
INGREDIENTS
4 small or 2 large aubergines, peeled and quartered lengthways
2 Tbsp fine sea salt
4 dairy-free naan bread, to serve
4 Tbsp mango chutney, to serve
TANDOORI MARINADE
4 garlic cloves
Thumb-sized piece of ginger
400g dairy-free yoghurt
½ lime
1 Tbsp curry powder
1 tsp chilli powder
1 tsp ground ginger
1 tsp ground turmeric
1 tsp mustard seeds
KACHUMBER SALAD
½ onion, diced
1 medium tomato, deseeded and diced
½ cucumber, deseeded and diced
½ yellow capsicum, diced
½ lime
1 Tbsp dried coriander or mint, or a mixture of both
Salt, to taste
YOGHURT DRESSING
½ lemon
200g dairy-free yoghurt
½ tsp salt
1 Place the quartered aubergine “drumsticks” in a large colander and pour over the salt. Mix well with your hands and leave to drain for 10–15 minutes. Rinse under cold water and pat dry with a clean kitchen towel. Heat the grill.
2 For the Tandoori Marinade, peel and grate the garlic and ginger into a large bowl, then add the rest of the marinade ingredients. Mix well. Add the aubergine quarters and coat them in the marinade.
Spread the aubergine quarters evenly over a grill tray. Place under the
