Baked Aubergines with Fresh Mint Chutney

• 4 small aubergines
• Fresh Mint Chutney with Coconut
• oil
• salt

Cut the aubergines in half lengthways and rub the flesh with salt. Leave in a colander for half an hour to drain away the bitter juices. Then rinse off the salt and smear the cut side of the aubergines with mint chutney. Put them together again, smear the outsides well with oil and put closely together in an oven-proof dish, so that they don’t fall apart.

Cover the dish with oiled foil.