I often think that (providing they are done well) the vegetables are the best part of an Indian meal. This aubergine recipe will not disappoint and I urge you to go the whole way and make the coriander and yogurt sauce which will transfer the aubergine to another level. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ @timsdairyyogurt ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ INGREDIENTS
⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2 aubergine sliced lengthways into wedges 1-2 red chilli finely chopped 2 clove garlic crushed 1 teaspoon ground cumin 1 teaspoon medium curry powder 3 tablespoons groundnut oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Yogurt & Coriander Sauce 2 tablespoons Tims Dairy Greek Yogurt Juice of 1/2 lemon 2 tablespoons chopped coriander 1 teaspoon honey 1/2 teaspoon ground coriander 1/2 teaspoons ground cumin ⠀⠀
⠀⠀⠀⠀⠀⠀⠀ In a large bowl mix together the chilli, garlic, 1 tsp cumin, 1 tsp curry powder and oil. Add the aubergine and coat in the flavoured oil. Season generously and roast at 210 degrees for 20-30 minutes until golden and soft. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Blitz together the sauce ingredients in a mini chopper or bullet. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Drizzle the aubergine with the sauce and finish with a little extra chopped chilli.