CookEat Recipe
Roasted Cabbage and Aubergine Sauce with Coriander
Ground coriander and a generous amount of fresh lemon juice season roasted aubergine and cabbage. Parsley and spring onion are blended in after the vegetables cool, producing an earthy, lemony sauce.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 250 ml of the listed water for blending.
Step 2
Remove damaged cabbage leaves and the hard core; shred the leaves finely. Trim and peel the raw aubergine, then cut the flesh into 1 cm cubes. Weigh the lemon as whole fruit before cutting. Squeeze and strain out the seeds; use all the extracted juice, not the peel or white pith. Wash, dry and finely chop spring onion, fresh parsley leaves; discard coarse stems. The generic herbs here are fresh parsley leaves.
Step 3
Use ground coriander seed; measure before adding.
Step 4
Toss the shredded cabbage and aubergine cubes with half the olive oil and spread in separate areas of a lined tray. Roast at 200°C, checking and stirring the cabbage after 12 minutes. Lift out the cabbage when tender with browned edges, about 15–20 minutes, and cook the aubergine until soft throughout, about 20–25 minutes.
Step 5
Spread the cooked components in a shallow dish and let them cool for about 10 minutes until no longer hot before mixing with the fresh ingredients. Prepare the remaining ingredients while the cooked components cool.
Step 6
Combine the prepared cabbage, aubergine, ground coriander, spring onion, red wine vinegar, lemon juice, fresh parsley leaves in a blender with the remaining half of the olive oil. Add the 250 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 7
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
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