This is another recipe from the Veggiestan recipe book. I made it, principally, because I had all the ingredients to hand, and I’m very glad I did. The star is the sauce, which is spicey, sour, sweet, tangy and fruity. It’s a perfect match for the soft and (at least when I make them) slightly crispy aubergine slices. However the sauce could be used with a whole range of other vegetables and once you’ve had it, you’ll be looking at the fridge wondering what else you’ve got in. It would also be an awesome dip. It’s just as well that this recipe makes enough for seconds!
I’ve stuck with tamarind paste, which you can find in most supermarkets ‘exotic ingredients’ section. If you don’t have it to hand then lime or lemon juice would work as well.
1 aubergine, sliced into 1cm rounds
1 onion, chopped
1 clove garlic, chopped
1 chilli, chopped
5cm piece of ginger, peeled and chopped
1 tbsp tamarind paste
1/2 tsp allspice powder
1/2 tsp sugar
75-100 ml water
1/2 fresh mango, chopped
Heat some oil in a large frying pan and cook the aubergine slices until they are golden brown. This may take two batches.
While the aubergine is cooking, heat some oil in another pan and add the onion, garlic, chilli and ginger.
Sweat until the onion is translucent then add the allspice.
Stir and cook through for a minute before adding the tamarind paste, the sugar and the water.
Simmer for five minutes.
Season with salt.
Add the sauce ingredients to a blender and add the mango. Blend to a smooth paste.
Arrange the cooked aubergine slices on a serving dish and spoon the sauce over them.
Serves 2 as a side dish – with sauce left over