A truly simple but impressive recipe. The aubergine is easy to whip together - just roasted with a simple glaze using mango chutney. The flatbreads can be homemade or shop bought, both work! All in all you get a dreamy combination of flavours and textures with little effort.
Preheat the oven to 200 degrees or 180 degrees fan. While it preheats, mix all the ingredients for the bread dough and knead until smooth. Only add a small bit of extra flour at a time, if needed. Cover with a damp tea towel and set to one side.
Peel alternate strips in the whole aubergine with a vegetable peeler then thickly slice width wise to get around 8 discs. Place on a lined baking tray, drizzle with oil, season with salt then place in the oven to roast for about 20 minutes.
Whilst they roast, mix the ingredients for the glaze. Once softened, remove the aubergines from the oven and brush the top with the sticky glaze. Turn the heat up to 210 degrees then roast for another few minutes, then flip and repeat on the other side.
Roll out the bread into two large circles then heat a frying pan over a high heat. Once almost smoking, add the first flatbread and fry until bubbles start to appear. Flip after a few minutes, there should be golden brown spots all over the bread. Fry the other side for another few minutes until the bread is cooked through. Repeat with the other flatbread.
Melt the butter over a medium low heat, and add the curry powder. Fry until frothy and fragrant.
Smother the breads with more vegan yoghurt, the sticky aubergine, toasted almonds, fresh herbs, curry butter and pul biber.
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