Foodie Friday: Coconut & Chilli Stuffed Baby Aubergines (Vegetarian/Vegan recipe)

Coconut and Chillies are one of those culinary combinations that just work so well together, and they really add a burst of exotic flavour to a simple dish like these stuffed Baby Aubergines.

This recipe is based on one that I found in Secrets From My Indian Family Kitchen by Anjali Pathak, which is a fantastic Indian cookbook that has a very contemporary feel to it. I love Indian food and I'm a huge fan of anything spicy, but this dish is something that I like to serve to friends and family who are just starting to experiment with chilli flavours. It's got a nice little kick to it thanks to the fresh Red Chillies, but it isn't overpowering and you can always use less if you want to.

One of the greatest things about Indian food is that it's often very vegetarian-friendly and the original recipe is indeed vegetarian. I've adapted it to be suitable for vegans to enjoy by swapping the Honey for Agave Nectar, and the Natural Yoghurt for a Dairy-Free version instead - easy!

This dish is lovely as a starter or you can serve it as a main with basmati or brown rice. If you're dining alfresco, you could easily pop the Baby Aubergines onto a barbeque for some extra smokey/ charred flavour.

Ingredients (serves 4 as a starter):-

• 10 Baby Aubergines (halved & scored)
• 2 tbsp Coconut Oil
• 2 tsp Black Mustard Seeds
• 2 tsp Fresh Ginger (peeled & finely chopped)
• 1-2 Red Chillies (sliced)
• Handful of Fresh Curry Leaves
• 6 tbsp Desiccated Coconut
• Pinch of Salt
• Dairy-Free Natural Yoghurt (to serve)
• Honey or Agave Nectar (to serve)

Method:-

1. Preheat the Grill to medium or Oven to 220C / Gas Mark 7.
2. Line a baking tray with foil and rub the Baby Aubergines with half of the Coconut Oil. Place them on the tray scored side down and grill or roast for 10-15 minutes, until the skin changes colour and starts to turn crispy.
3. To make the stuffing, heat the remaining Coconut Oil in a frying pan over a medium heat and add the Black Mustard Seeds. When the seeds start to jump about, add the Ginger, Red Chillies and Curry Leaves and cook for about a minute.
4. Add the Desiccated Coconut to the pan to lightly toast until golden brown, this should only take 30 seconds or so. Turn off the heat and add a pinch of Salt to season.
5. Remove the Baby Aubergines from the oven/grill, flip them over and arrange onto plates. Top the aubergines with the stuffing, pressing some of it gently into the scored parts (but most will stay on the top). 
6. Drizzle over some Yoghurt and Agave Nectar to serve. 

P.S: If you can't find Baby Aubergines, you can always use two regular sized Aubergines instead and cut them up, and remember - this dish is supposed to look messy so don't worry too much about the presentation, just relax and have some fun with it!

Are you a fan of Coconut & Chilli flavours?

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