Aubergine is one of those vegetables I have a funny relationship with. Some days when I taste a well made Parmigiana, I think it is one of the nicest vegetables ever and then some days when it ends up tasting a bit like a wet sponge then I’m a bit more ho hum about it… actually a bit Oh Yuck sometimes. I think it responds better to being thought of as a base to which flavour can be added to transform it to higher levels of tastiness, rather than having any particular innate lovely flavour.
This recipe though really transforms the humble, spongy (ahem) aubergine. It is based on an ottolenghi recipe and is a great marriage of flavours, perfect on the side of a Thai or Indian curry or just something different to accompany a selection of meats, say. It is worth including in the diet as it does contain good amounts of many essential B-complex groups vitamins, as well as being a minerals, and I like to keep the skin on always as it as significant amounts of phyto-chemicals showing potential health effects against cancer, aging, inflammation, and neurological diseases.
It is really easy to prepare and this makes a big dish enough for 6 sides.
2 red onions very finely sliced
zest and juice of 3 limes
2 aubergine cut into 2cm dice
1 tsp cuimin seeds
a good pinch of chilli flakes
1 garlic clove thinly sliced
Handful of flat leaf parsley chopped
2 sping onions thinly sliced
Bunch of coriander chopped
Place sliced onions in bowl with lime zest and juice and mix well
Cover and chill for about an hour
Shallow fry the aubergine in batches, in coconut oil until golden – place on kitchen paper to drain
Fry cuimin seeds chilli and garlic until golden, Add to lime and onion mix with parsley and spring onion
Tip in the aubergine and mix gently so you dont squash the aubergine
Top with the chopped coriander and serve
Simple but delicious…