Coconut Chilli Aubergines
Chop up your aubergine flesh. Finely chop your onion, garlic cloves and chillies. Add the garlic, chillies and onion and aubergine to a wide frying pan with a good splash of olive oil.
Once the onions are softened, add cumin, chilli powder and tomato purée. Mix everything together.
Bring to the boil and add 200g of coconut yoghurt.
Stir the yoghurt through the chilli. Bubble it down until it is nice and thick. Add the dark chocolate and allow it to melt. Add a handful of chopped coriander and mix everything together.
Remove your aubergine skins from the oven.
Stuff them with your chilli, add a dollop of coconut yoghurt on top, garnish with fresh coriander and tuck in!