Aubergine doesn’t get much 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 over a week ago, I found myself pining for aubergine, seeing it irresistible to become an extended-lost friend. I cooked up a few fat wedges until they were 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 also attempted it with tamarind on this sweet-and-bitter curry, spooned directly into sticky jasmine rice. My aubergine yearning turned into quelled, and, of the route, John licked his plate clean. Don’t scrimp at the olive oil because you want to make certain your aubergines prepare dinner and are gentle and buttery inside – a lot will stay in the pan or drain off as soon as cooked. I used toddler aubergines because my greengrocer had them, but everyday ones will do.
Prep 15 min
Cook 15 min
Serves four as an aspect
Three medium aubergines
3 tbsp olive oil
100g shelled, unsalted pistachios
Zest of 2 limes
Salt
For the yogurt
250ml thick Greek yogurt
Juice of two limes
1 pinch sumac
Cut the aubergines lengthways into 6 to 8 wedges (see image), depending on their length. Heat the oil in a massive, nonstick frying pan and fry the aubergines in batches, turning cautiously. Once every batch is golden, set it apart on a roasting tray and preserve heat inside the oven simultaneously 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 (even though everyday basil will do). If you don’t get lime leaves, upload a perfect squeeze of lime into your curry on the stop.
Prep 20 min
Cook 50 min
Serves 4
Coconut or groundnut oil
Four medium aubergines, halved and cut into thick slices
Four shallots, peeled and thinly sliced
5cm thumb ginger, peeled and finely chopped
Three garlic cloves peeled and finely chopped
One lemongrass, halved and bashed
Two makrut lime leaves
One 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
To serve
Sticky rice
One small bunch of Thai basil, leaves picked
One clean purple chili, finely sliced
Put a massive pan over medium warmth, add a touch of 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 around 10 minutes, till the shallots are smooth and sweet. Add the garlic, lemongrass, lime leaves, chili, and floor coriander, and prepare dinner for an additional 5 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.
