Sticky Mango Chutney Aubergine Toast with Curry Butter

The perfect balance of sweet and savoury, on toast with a delicious frothy curry butter!

Done in 30 minutes

Serves 2

Mia Jacobs

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Ingredients

    For the mango chutney aubergine
  • 1large aubergine
  • for drizzlingextra virgin olive oil
  • a pinchsalt
  • 1 tbspmango chutney
  • 1garlic clove
  • 1/2 inchfresh ginger, grated
  • 1 tsplemon juice
  • 1/2 tbspextra virgin olive oil
  • to tastesalt and freshly cracked pepper
    • For the curry butter
  • 22gvegan butter
  • 1/2 tspcurry powder
    • To serve
  • 2-3sourdough slices
  • 4 tbspvegan yoghurt
  • a handfulfresh coriander
  • a handfulfresh mint
  • to garnishtoasted flaked almonds

If you love aubergine, or you hate it, you'll need to make this. Soft and sticky aubergine with creamy yoghurt, frothy curry butter and

Method

  • Slice the aubergine into thick rounds. Place on a lined baking tray, drizzle with plenty of oil on both sides, season with salt then place in the oven to roast for about 20 minutes.
  • Whilst they roast and soften, mix the ingredients for the glaze. Remove the aubergines once cooked brush the top with the sticky glaze. Place back in the oven for 5 minutes, glaze the other side then place back in for another 5.
  • Meanwhile, melt the butter over a medium low heat, and add the curry powder. Gently simmer for a minute until frothy and fragrant then set to one side.
  • Toast the sourdough (or bread of choice) smother with vegan yoghurt, top with sticky aubergine, toasted almonds, fresh herbs and a generous drizzle of curry butter. Season with a final squeeze of lemon and optional scattering of flakey salt and enjoy!

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    Mia Jacobs

    Mia Jacobs

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    Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

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