Cinnamon and Turmeric Aubergine Fingers

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

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!

Ingredients

Main course
Gluten-free
Vegetarian

Cinnamon and Turmeric Aubergine Fingers

With Lime Yogurt

Ingredients

Method

Photos