Step 1Slice the aubergine into 1-inch slices and mix with the garlic and ginger purée in a bowl with the oil.
Step 2Add the yogurt and tandoori paste and marinate for 1 hour.
Step 3Whilst the aubergine is marinating, make the yogurt dressing by mixing the finely chopped onion, chopped dill with yogurt and 1 clove of crushed garlic.
Step 4Whilst the aubergine is marinating, make the yogurt dressing by mixing the finely chopped onion, chopped dill with yogurt and 1 clove of crushed garlic.
Step 5Place onto a platter and dress with the yogurt dressing, diced tomato, green chilli, lime wedges and some chopped coriander.
- 25 g Country Range Tandoori Curry Paste
- 1 tsp Country Range Garlic Purée
- 25 ml Country Range Extended Life Vegetable Oil
- 25 g Country Range Natural Yogurt
- 1 aubergine
- 1 tsp ginger purée
- 1 tomato, diced
- 1 tbsp coriander, chopped
- ½ red onion, finely diced
- 1 garlic clove, crushed
- 1 small green chilli, thinly sliced
- 1 tbsp dill, chopped
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