Sticky Mango Chutney Aubergine Toast with Curry Butter

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

30 minutes cook

Serves 2

Mia Jacobs

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, being careful not to let the curry powder over cook and turn bitter.

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!