Name: Aubergine/Eggplant, Chickpea Pancakes and Spicy Mango Chutney
Total time: 1 h 15 min
Yield: Serves: 4 as a main
Ingredients: 1 teaspoon ground cumin; edible flowers; 4 tablespoons agave syrup; salt and pepper; 3 aubergines/eggplants, cut into small cubes (approx. 700 g/1 lb 9 oz/7 cups chopped); chopped spring onions/scallions; 1 teaspoon nigella seeds; ½ teaspoon ground fenugreek; ½ teaspoon dried chilli/hot pepper flakes; ¼ teaspoon ground coriander; 2 garlic cloves, finely chopped; ¼ teaspoon salt; a pinch of black pepper; 180 g/6¼ oz/1½ cups chickpea/gram flour; 1 teaspoon garam masala; 1 tablespoon flaxseeds; olive oil; a handful of rocket/arugula; 450 ml/15½ fl oz/1¾ cups warm water; 1 tablespoon grated root ginger; 1 tablespoon mustard seeds; 4 ripe mangoes, chopped (approx. 1.8 kg/4 lb/6 cups fresh mango, or you can use defrosted frozen mango); 30 g/1 oz/1 cup coriander/cilantro leaves, chopped; ¼ teaspoon ground cinnamon; 1 tablespoon cumin seeds; 2 tablespoons lemon juice; 200 g/7 oz/¾ cup coconut yogurt; 1 tablespoon olive oil

Preparation info

Serves:
4
as a main

Difficulty
Easy
Ready in
1 hr 15

Appears in

Plant Feasts

By Frankie Paz

Published 2024

About

The balance of flavours in this dish hits all the spots. My mum first made me a jar of spicy mango chutney inspired by her friend Kish. Back on my boat, I created chickpea pancakes with creamy aubergine/eggplant, looked in my refrigerator, saw the chutney and thought, “I’ll see how this goes.” To my surprise it tasted heavenly. The chutney took the dish to the next level.

You can make the pancakes in advance and reheat before serving. When I’m on a retreat, I make t