Aubergine tikka with minty chapattis and spicy coleslaw

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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Ingredients

900g Aubergines, cut into even-sized chunks
1 tbsp vegetable oil
Salt
100ml natural yogurt
juice of 1 lime
2 garlic cloves, crushed
2.5 cm fresh ginger root, finely chopped
15g ground coriander
5g ground cumin
5g Garam masala
5g Paprika
50g Butter, melted
juice of 1 lemon

For the minty chapatti:

2.5 cm fresh ginger root, 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
200g wholemeal flour
100g strong bread flour
30ml vegetable oil
salt and fresh ground black pepper
200g cottage cheese

For the spicy coleslaw:

200g Yogurt
juice of 2 limes
pinch of cayenne pepper
15g ground cumin
1 garlic clove, crushed
salt and fresh ground 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
lime wedges

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