Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the marinade, toast the coriander, cumin, garam masala and cardamom in a pan. Put the rest of the ingredients in a blender, pour in the toasted spices and blend with a little olive oil until a paste forms. Use to coat the cutlets. Marinade for 24 hours.
Heat the oven to 190C/fan 170C/gas 5. Heat a griddle pan and gently char the aubergines all over until almost burnt. Put them on a baking tray and roast in the oven until completely soft, about 30 minutes. Cool, then scrape out the flesh and put it in a blender or food processor. Toast the cumin and add to the aubergine with the rest of the ingredients. Whizz until soft then season.
Heat a griddle to high. Griddle the cutlets for 3 minutes each side so still pink inside. Reheat the purée, and serve with the cutlets, yoghurt and coriander leaves.