Aubergines with Coriander

29 Jul

This little dish of roast aubergines with green coriander seeds and garam masala makes a wonderful side dish. With a dressing of cooling yogurt, it will work well with most curries or you can serve it as part of a mezze of small vegetable dishes.

Serves 2-4

  • 2 small aubergines
  • 2 tbsp olive oil
  • 1/2 tsp course sea salt
  • 1/4 tsp cracked black pepper
  • juice of half a lemon
  • 1 tbsp chopped coriander leaf
  • 1 tbsp Green Coriander Seeds
  • 1/4 tsp garam masala

Yogurt Dressing~

  • 150ml yogurt
  • 1-2 cloves garlic
  • salt to taste

Wash the aubergines, remove the prickly stem end and cut into four, length ways, then cut each length into bite size pieces. Lay the pieces in an oven dish and rub with the oil season and cook in a moderate oven for 30-40 minutes or until the pieces are melt-in-the-mouth cooked, remove from the oven & cool. Crush the green coriander with the garlic and add half to the aubergines along with the garam masala, lemon juice and fresh coriander toss well to coat. Next beat the yogurt to make it smooth and stir in the remaining crushed garlic and coriander mix and a pinch of salt. Lay the aubergines on a serving plate and spoon over the yogurt sauce. Serve just warm or cold.

Gardener’s Tip
I grow lots of coriander through the year for both leaf and seed. The seeds whilst still green, and immature, are my favourite and lend a light aromatic spice to food. To keep a supply succession sow every two months and let each crop go to seed.
My favourite aubergine variety is Szechuan available from the Heritage Seed Library or my seed swap. These aubergines have turned out to be a great find, about 20cm long with a lovely sweet flavour, good clean flesh and no bitterness.

Originally posted Mas du Diable 29/07/08
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