Aubergine Flatbread with Mango Salsa
Is it BBQ season? Cyn in Koken made these delicious aubergine flatbreads in a griddle pan, but I threw mine on the barbie. The recipe works just as well with mushrooms, and I'm trying it with seitan this weekend. These mouthwatering delights are the ultimate summer BBQ essential. Don't feel like Thai? Simple, sub in your favourite chili oil, whether it's Curry Bomb for an Indian twist or Smokin' Senorita and have it on a tortilla.
Ingredients
- 2 Aubergine sliced 1cm thick
- 30 grams fresh ginger grated
- 1 lemongrass finely chopped
- 250 mL coconut milk
- 1 lime
- 2 tsp red curry paste check ingredients if you need vegan/vegetarian
- 0.5 tsp turmeric
- 1 red onion
- 3 tbsp vinegar
- 0.5 tsp sugar
- 4 pre-made flatbread or make your own
- 200 grams spinach
- 1 mango
- 1 tbsp Yum Phrik
- 4 tbsp mayonnaise recommend kewpie
- crispy onions garnish
- fresh coriander garnish
Instructions
- Sprinkle aubergines with salt, then rest in a colander for 20 minutes, then pat dry with kitchen paper.
- Blend ginger, lemongrass, coconut milk, red curry paste, juice and zest of lime, turmeric and oil.
- Mix aubergines with the marinade and let rest for 1 hour.
- Slice onions into thin half-moons. Heat the water, vinegar and sugar then pour over onions, Set aside.
- Peel mango and cut into blocks.
- Grill the aubergine on the BBQ until lightly charred and soft the whole way through. Heat the breads on the BBQ.
- Mix the mayonnaise and Yum Phrik to make a sauce
- Top the warmed breads with the mayo, spinach, aubergines, then mango, pickled onions and garnish with crispy onions and coriander. For extra flavour drizzle with leftover marinade or extra Yum Phrik
