Aubergine Tikka with Minty Chapattis and Spicy Coleslaw

For an intricately flavoured vegetarian meal try Simon Rimmer's carefully balanced, Indian-inspired aubergine dish
By Simon Rimmer
Aubergine Tikka with Minty Chapattis and Spicy Coleslaw
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes plus 2 hrs marinating
  • Effort: medium

Ingredients

main

  • 900 g aubergines, cut into even-sized chunks
  • 1 tbsp vegetable oil
  • salt
  • 100 ml natural yogurt
  • juice of 1 limes
  • 2 cloves garlic, crushed
  • 2.5 cm ginger, finely chopped
  • 15 g ground coriander
  • 5 g ground cumin
  • 5 g garam masala
  • 5 g paprika
  • 50 g butter, melted
  • juice of 1 lemons

For the minty chapatti:

  • 2.5 cm ginger, finely chopped
  • 3 chillies, finely chopped
  • 10 spring onions, finely chopped
  • large bunch of fresh mint, finely chopped
  • large bunch of fresh coriander, finely chopped
  • 200 g wholemeal flour
  • 100 g strong bread flour
  • 30 ml vegetable oil
  • black pepper
  • 200 g cottage cheese

For the spicy coleslaw:

  • 200 g yogurt
  • juice of 2 limes
  • pinch of cayenne pepper
  • 15 g ground cumin
  • 1 clove garlic, crushed
  • black pepper
  • 1 white cabbage, finely shredded
  • 1 red pepper, cut into strips
  • 1 yellow pepper, cut into strips
  • 1 orange pepper, cut into strips
  • 10 spring onions, chopped
  • small handful of fresh coriander, leaves picked and chopped

To garnish:

  • salad leaves
  • chopped chillies
  • wedges of limes

Method

1. Toss the aubergine with vegetable oil and salt.

2. Heat a griddle pan until very hot. Griddle the aubergine until 'striped' on each side.

3. Mix together the yogurt, lime juice, garlic, ginger, coriander, cumin, garam masala, paprika, melted butter (reserving 2 tablespoons) and lemon juice (reserving half the juice).

4. Coat the griddled aubergine with the yogurt mixture. Thread the aubergine onto wooden skewers and marinate in the refrigerator for 2 hours.

5. Meanwhile, make the minty chapattis. In a large bowl, mix together the ginger, chillies, spring onion, mint and coriander.

6. Add the wholewheat flour, bread flour and oil, season with salt and freshly ground pepper and gradually add the cottage cheese, forming a dough.

7. Place the dough in a lightly oiled bowl and set aside to rest for an hour.

8. Meanwhile, make the spicy coleslaw. In a large bowl, mix together the yogurt, lime juice, cayenne, cumin and garlic. Season with salt and freshly ground pepper.

9. Mix the cabbage, red, yellow and orange peppers, coriander and spring onion into the yogurt dressing and set aside until serving.

10. To make the chapattis, divide the rested dough into 6 even-sized balls.

11. Roll out each ball to form a round chapatti. Brush with oil and cook on a hot griddle pan for 30 seconds on each side. Remove and keep warm until serving.

12. Meanwhile, preheat the grill. Brush the aubergine with the reserved butter and lemon juice. Grill until golden on all sides.

13. Serve the freshly cooked aubergine kebabs on top of the chapattis. Spoon over the spicy coleslaw, garnish with salad leaves, sliced chilli and lime wedges and serve.

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