Coronation Aubergine (Eggplant)

May 6, 2023: Coronation Day of King Charles III of England

What an historic moment for us to witness the coronation of the new King of England, Charles III. We were not born yet when the late Elizabeth II was crowned Queen, but we saw video archives of the grand event. While we watched the spectacle on TV and sipped on some English breakfast and Earl/Lady Grey teas, we nibbled on some royal recipes, such as QE2’s coronation chicken, scones and chocolate biscuit cake.

But before KCIII’s big day, we tried a royal recipe from the official coronation website. Coronation aubergine (eggplant) was specifically chosen to commemorate the event for King Charles III. As a connection to the past, it has chutney and curry in the dressing like in the original coronation chicken recipe. As a reflection of the present with more cultural inclusivity, this eggplant recipe was created by Nadiya Hussain, a renowned British-Bangladeshi chef. 

Make a meal fit for a modern monarch and include coronation aubergine in a majestic menu!

Recipe

(Adapted from the Official Website of the Coronation of His Majesty The King and Her Majesty The Queen Consort)

For the eggplant marinade

  • 2 large eggplants
  • ¾ – 1 cup olive oil
  • 3 cloves garlic, minced
  • 1 small onion, grated with juices
  • 1 teaspoon paprika
  • 1 teaspoon salt

For the coronation dressing

  • 1 container (7 ounces) plain yogurt
  • 2 teaspoons curry powder
  • ½ teaspoon salt
  • 2 cloves garlic, minced
  • 2 tablespoons mango chutney
  • 2 tablespoons milk (animal or nut)

For the garnish

  • Fried onions (we used crispy salad toppers)
  • Raisins
  • Cilantro leaves, chopped fresh

Directions

Wash and dry the eggplants. Slice lengthwise no more than ½ inch thick. Set aside. In a mixing bowl, combine the olive oil with the minced garlic, grated onions with juices, paprika and salt. Mix well. Brush the oil mixture on both sides of the sliced eggplants.

Pan fry on a griddle or grill them for 2 minutes per side. Place on a platter. Keep warm. Meanwhile, make the dressing by combining in a large bowl the yogurt, curry powder and salt. Stir in the minced garlic and mango chutney (see Notes). 

Thin with milk (may puree until it is a desired consistency). Spread or drizzle the dressing over the warm eggplants. Garnish with fried onions, raisins and cilantro. Serve immediately.

Notes

  • Highlander’s late Dad was born in Upminster near London. He and his family fled England to Canada during World War II. Like many immigrants, Dad retained his culture and cuisine in a new country and passed down some traditions, like Sunday roast beef dinners on special occasions. Highlander cooked this for Islander’s parents, substituting the usual veggie sides with coronation aubergine.
  • Thanks to Islander’s Daddy who sliced and grilled the eggplants.
  • If the mango chutney is too chunky, mince the fruit. If the dressing is too thick, puree in blender. We used only the jelly part and not the fruit in the sauce.
  • According to the royal website, “[t]he coronation emblem is intended for use by charities, companies and individuals for celebrations to mark His Majesty The King’s coronation in 2023.” As individuals blogging about and celebrating the coronation, we are within rights to feature it in our final food photo.
  • Check out our new Royal Recipes section under the Theme Menus tab to mark this coronation event.