Recipes: Enjoy Nadiya Hussain's coronation aubergine for a veggie twist on a classic

Gather family and friends and make special memories around the festive table this year with Nadiya Hussain’s
fast, fuss-free dishes

by Psychologies

Nadiya Hussain's coronation aubergine recipe

Serves 4-6

Aubergines often feature as a side dish when served at a table for dinner, but not here. We are taking this delicious aubergine, coating it with flavour, frying till tender and then drizzling over the simplest coronation dressing. It’s like dinner at my mum’s collided with my lunches at school to create this beauty.

For the aubergine:

 * 225ml olive oil

 * 3 cloves of garlic, minced

 * 1 small onion, grated

 * 1 tsp paprika

 * 1 tsp salt

 * 2 large aubergines, sliced into 1cm thick slices (about 600g)

For the dressing:

 * 200g Greek yoghurt

 * 2 tsp curry powder

 * 2 cloves of garlic, minced

 * ½ tsp salt

 * 2 tbsp mango chutney, finely chopped

 * 2 tbsp whole milk

To serve:

 * A small handful of crispy fried onions

 * A small handful of raisins

 * A small handful of fresh coriander, thinly sliced

  1. Start by putting the oil in a bowl with the minced garlic, onion, paprika and salt. Mix really well and set aside with a pastry brush.
  2. Pop the aubergines on to a tray (they can overlap, that’s fine). Take the oil mixture and brush the aubergine slices generously with the oil on both sides till you have finished all the mixture. Set aside.
  3. Put one large or two small (if you have them) griddle pan(s) on to a medium heat. Griddle the aubergine in batches on both sides (they take approximately 2 minutes on each side). You will know they are ready when the flesh looks saturated, less spongy and softer. Pop on to a plate, overlapping, ready to serve.
  4. Make the dressing by combining the yoghurt, curry powder, garlic, salt and mango chutney and giving it all a really good mix. Add a few tablespoons of whole milk to loosen the mixture just a little.
  5. Drizzle the dressing all over the top of the aubergine, saving the rest to serve on the side. Sprinkle with fried onions, raisins and coriander to serve.

Nadiya’s Fast Flavours (Penguin Michael Joseph, £22) is out now.

Photograph: Chris Terry