Ingredients

• ½ aubergine
• finely chopped
• 1 tbsp vegetable oil
• 3 spring onions
• sliced
• ¼ tsp turmeric
• ¼ tsp ground ginger
• pinch of cayenne pepper
• pinch of chilli flakes
• ½ tsp coriander seeds
• ½ tin cherry tomatoes
• 6 cooked prawns
• shells off
• 4 tbsp Greek yoghurt
• 4 slices of aubergine
• cut lengthways
• 2 tbsp olive oil

Directions

• For the curry
• fry the aubergine in a frying pan with the oil
• spring onions and spices. Cook for 5 minutes.
• Add the cherry tomatoes and prawns
• then turn down the heat and cook for a further 5 minutes.
• Finish by stirring in the Greek yoghurt and take off the heat.
• For the griddled aubergine
• rub the aubergine slices with oil on both sides and place on a hot griddle pan. Cook for 3 minutes on each side or until soft and charred.
• Reserve one slice of the griddled aubergine and slice into four for decoration later.
• With the 3 remaining slices
• place a spoonful of the prawn mixture in the middle of each slice and roll to secure.
• Place the parcels on a plate and decorate with the sliced aubergine.