Roasted curried aubergine & tandoori ratatouille

The Recipes / Vegetables

Tewkesbury Park Hotel, Gloucestershire

3 large aubergines
Pinch each cumin & coriander seeds
½ red onion, finely chopped
2 cloves garlic, finely chopped
1 small piece ginger, finely chopped 1tsp mild curry powder
1tsp turmeric
2 tomatoes, deseeded and finely chopped
Few sprigs fresh coriander & mint, finely chopped
Juice ½ lemon

Tandoori ratatouille
1 each red, green & yellow pepper, diced
1 courgette, diced
1 red onion, diced
1tbs tomato paste
1tbs tandoori powder
1tbs Greek yoghurt
1tsp each ginger & garlic paste

www.tewkesburypark.co.uk

Serves 4

Cut two of the aubergines in half lengthways, then use the tip of the knife to crisscross the flesh, being careful not to cut through to the skin. Place on a baking tray, drizzle with oil and sea salt, then cook in the oven at 180˚C for a good 20-25 minutes, skin side up, until the flesh becomes very tender. Remove from the oven, scoop out the flesh from the skin with a spoon, roughly chop, and keep to one side.

Place a thick-bottomed pan on a medium heat. Once the pan is nice and hot, add a splash of rapeseed oil followed by the cumin and coriander seeds. Fry for a minute, then add the red onion, ginger and garlic and sauté well until the onion becomes translucent. Add the curry powder and turmeric, followed by the chopped roasted aubergine flesh. Continue cooking until any moisture has evaporated and the aubergine becomes dry. Finish by adding the tomatoes, fresh coriander, mint and lemon juice and leave to cool.

Slice the remaining aubergine lengthways into 5mm slices. Slowly grill the 4 best slices over a chargrill until fully cooked. Dice and add the remaining aubergine slices to the tandoori vegetable mix. For this, mix all of the tandoori vegetable ingredients together in a bowl and roast at 200˚C for 10–12 minutes.

Just before plating up, place a nice big tablespoon of the roasted aubergine on each grilled aubergine slice and roll like a sausage roll. Spread a healthy spoonful of tandoori vegetables in the centre of the plate – use a ring cutter for neatness if you wish – and place the aubergine roulade on top. Garnish with fresh coriander leaves and a few toasted cumin seeds.