This recipe for an aubergine/eggplant dip from Trinidad comes from Yotem Ottolenghi’s Plenty More. Since I’ve been baking a lot of bread lately, I thought I’d make a dip for it. The hint of purple here is onion; the recipe calls for half an onion so I made use of a leftover purple one.
Tag Archives: eggplant
I started these braised vegetables as if I was making a stir fry. I heated oil in a wok, and then poured it over Szechuan peppers, star anise, dried chilli pepper, roughly chopped garlic, roughly chopped ginger, and the white part of a spring onion. I then returned the oil to the wok and added carrot, chard, king oyster mushrooms and an aubergine. After tossing the vegetables in the oil, I added a little water and put the lid on the wok. I continued to cook it, stirring periodically and adding a little water as needed, until the vegetables were cooked. I then removed the lid and added a bit of soy sauce, some agave syrup, a touch of mirin and the green part of the spring onion. Once the liquid was gone I sprinkled it with sesame seeds and served it.
I sort of worked off of this recipe, but I simmered the eggplant/aubergine in water with a little oil instead of frying them, and I baked the pasta in the oven for 20 minutes after combining it with the sauce, eggplant, and cheese. Also I used a different type of pasta and reduced the recipe.
I was in the mood for a cheesy pasta dish but this was not my favourite.
To make this dish, I put 2 cloves of garlic, some ginger, the white part of a spring onion and a whole dried chilli pepper in a bowl. I heated oil in a wok and poured the oil over the spices.
I then put the wok back on the heat and added two chopped king oyster mushrooms and one chopped aubergine/eggplant. I added vegetable stock and braised it with a lid on until the vegetables were cooked. After that I removed the lid and let the remaining liquid evaporate.
I removed it from the heat, added a little soy sauce, the oil which the spices cooked in, and the green part of the spring onion. Chilli oil can be added as well, if additional seasoning is needed.
This recipe already adapts the dish to make it vegan, but I had to make further adjustments. First, I was only able to find banana blossom canned. Second, I chose to get cheaper green beans rather than long beans. Third, I thought I had puffed rice – but I didn’t – so the sauce is a little thinner. And finally I had annato seeds but not powder, so I wasn’t able to get as pronounced a colour when I soaked them.
Sometimes I just crave junk food. But whenever willpower permits, I try to substitute it for a healthy food that has a junk food “feel” to it. On a Thursday I made parsnip fries again, and then mini apple pies. But Friday I was still feeling the craving, so I made maple syrup mushrooms and sprouts, then aubergine fries.
Not being especially good at following directions, I made 1.5 times the quantity suggested and used it on only one aubergine, and included the middle bit. I didn’t put in any Tabasco, but I did put in some red chilli powder.
At 30 minutes some were crisp. I took them out and turned over the remainder, which were a bit on the soft side, and gave them another 7 minutes.
I’m not sure these are fries. But they are tasty!