Cinnamon and Turmeric Aubergine Fingers

Name: Cinnamon and Turmeric Aubergine Fingers
Yield: Serves 4–6
Ingredients: 2 teaspoons pul biber, Aleppo chilli, or finely chopped dried red chilli; salt; 6 heaped tablespoons thick, creamy yogurt; 1 tablespoon runny honey (plus more for drizzling); 1–2 garlic cloves, crushed; 2 tablespoons ground turmeric; 2 tablespoons ground cinnamon; 2 teaspoons cumin seeds; 1–2 tablespoons coconut oil; zest and juice of 1 lime (use 2 limes if not very juicy); 2 teaspoons brown mustard seeds; 2 x 400 ml/14 fl oz tins of coconut milk, beaten with a whisk; a fistful of fresh or dried curry leaves; a handful of fresh mint leaves, finely chopped; 3 aubergines, each halved lengthways right through the stalk and then cut into 6–8 long thin fingers

With Lime Yogurt

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Spirit & Spice

By Ghillie Basan

Published 2019

About

Inspired by a street dish I had in Kerala, I first created this dish for Radio Scotland’s Kitchen Café. It is a delicious way to prepare aubergines and full of surprise, so much so they were described as ‘orgasmic’ by the effervescent Haitian broadcaster and food anthropologist Peggy Brunache, who felt she was cheating on her husband by eating them!