Serves 4-6

Aubergines often feature as a side dish when served at a table for dinner, but not here. We are taking this delicious aubergine, coating it with flavour, frying till tender and then drizzling over the simplest coronation dressing. It’s like dinner at my mum’s collided with my lunches at school to create this beauty.

For the aubergine:

 * 225ml olive oil

 * 3 cloves of garlic, minced

 * 1 small onion, grated

 * 1 tsp paprika

 * 1 tsp salt

 * 2 large aubergines, sliced into 1cm thick slices (about 600g)

For the dressing:

 * 200g Greek yoghurt

 * 2 tsp curry powder

 * 2 cloves of garlic, minced

 * ½ tsp salt

 * 2 tbsp mango chutney, finely chopped

 * 2 tbsp whole milk

To serve:

 * A small handful of crispy fried onions

 * A small handful of raisins

 * A small handful of fresh coriander, thinly sliced

Nadiya’s Fast Flavours (Penguin Michael Joseph, £22) is out now.

Photograph: Chris Terry