- 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
- 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.