Aubergine doesn’t get a whole lot attention in my kitchen; my husband, John, doesn’t adore it (although I think that is because he has eaten such a lot of badly cooked aubergines – no longer by me, of a path). But more than one weeks ago, I found myself pining for aubergine find it irresistible become an extended-lost friend. I cooked up a few fat wedges till they had been dark and golden on the outside, crowned them with a lime and pistachio crumb, and ate a happy solo lunch with flatbreads and salted yogurt. I additionally attempted it paired with tamarind on this sweet-and-bitter curry, spooned directly to sticky jasmine rice. My aubergine yearning turned into quelled and, of the route, John licked his plate clean.
Aubergine wedges with lime and pistachio crumb (pictured above)
Don’t scrimp at the olive oil, because you want to make certain your aubergines prepare dinner via and are gentle and buttery inner – a lot will stay in the pan or drain off as soon as cooked. I used toddler aubergines due to the fact my greengrocer had them but everyday ones will do.
Prep 15 min
Cook 15 min
Serves 4 as an aspect
three medium aubergines
3 tbsp olive oil
100g shelled, unsalted pistachios
Zest of 2 limes
For the yogurt
250ml thick Greek yogurt
Juice of two limes
1 pinch sumac
Cut the aubergines lengthways into six to eight wedges (see image), relying on their length. In a massive, nonstick frying pan, heat the oil and fry the aubergines in batches, turning cautiously. Once every batch is golden all over, set apart on a roasting tray and preserve heat inside the oven at the same time as you fry the rest.
Toast the pistachios, then chop and mix with the lime zest and a pinch of salt.
Mix the lime yogurt elements in a small bowl.
Serve the aubergine wedges topped with the lime yogurt and scattered with the chopped pistachios.
Aubergine curry with basil and tamarind
Use Thai basil if you can get it (despite the fact that everyday basil will do). If you may’t get lime leaves, upload a very good squeeze of lime into your curry on the stop.
Prep 20 min
Cook 50 min
Coconut or groundnut oil
4 medium aubergines, halved and cut into thick slices
4 shallots, peeled and thinly sliced
5cm thumb ginger, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1 lemongrass, halved and bashed
2 makrut lime leaves
1 fresh crimson chili, finely chopped
1 tsp ground coriander
300g vine tomatoes, roughly chopped, or a tin of chopped tomatoes
2 tbsp tamarind paste
1 x 400ml tin coconut milk
200ml vegetable inventory
1 small bunch Thai basil, leaves picked
1 purple clean chili, finely sliced
Put a massive pan over medium warmth, upload a touch oil, then fry the aubergine in batches until golden. Set apart.
In the equal pan, add a touch greater oil, if wished, observed by the shallots and ginger. Cook on a medium warmness for round 10 minutes, till the shallots are smooth and sweet. Add the garlic, lemongrass, lime leaves, chili and floor coriander, and prepare dinner for an, in addition, five mins. Add the chopped tomatoes, aubergine, tamarind, coconut milk, and inventory, then simmer for 25‑30 minutes, until the aubergines have nearly collapsed and the sauce is thick, adding a bit extra water or inventory if wished.