Coronation Aubergine fit for a King!

With King Charles III’s Coronation coming up on Saturday, May 6, you might be starting to plan what traditional and delicious foods you can serve up at your street party, if you’re hosting one.

Official Coronation recipes

Buckingham Palace has recently revealed three special, official recipes to celebrate the occasion, which might help you decide what to make.

The recipes are: Ken Hom’s Coronation Roast Rack of Lamb with Asian-style Marinade, Nadiya Hussain’s Coronation Aubergine, and Adam Handling’s Strawberry and Ginger Trifle.

Coronation Aubergine

Nadia’s Coronation Aubergine sounds just perfect for a street party, so here’s the recipe, so you can give it a go and wow your friends and neighbours…

Recipe with thanks to www.coronation.gov.uk.

Aubergine recipe – serves four to six people

Prep time: 24 minutes
Cook time: 20 minutes

Ingredients:

• 225ml olive oil
• 3 cloves of garlic, minced
• 1 small onion, grated
• 1 teaspoon paprika
• 1 teaspoon salt
• 2 large aubergines, sliced into 1cm thick slices (about 600g)

For the dressing:

• 200g Greek yogurt
• 2 teaspoons curry powder
• 2 cloves of garlic, minced
• 1/2 teaspoon salt
• 2 teaspoons mango chutney, finely chopped
• 2 teaspoons whole milk

To serve:

• A small handful of crispy fried onion
• A small handful of raisins
• A small handful of fresh coriander, thinly sliced

Method:

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 onto a tray (they can overlap, that is 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 griddle pan(s) onto a medium heat (these are great on the barbecue, too, FYI).
4. Griddle in batches on both sides. They take approx. two minutes on each side. You will know they are ready when the flesh looks saturated, less spongy, and softer. Pop onto a plate, overlapping, ready to serve.
5. 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.
6. Drizzle the dressing all over the top of the aubergine, saving the rest to serve on the side.
7. Sprinkle with fried onions, raisins and coriander to serve.