CookEat Recipe
Roasted Aubergine and Cucumber Sauce with Ginger
A thick roasted aubergine sauce with reduced tomato, squeezed cucumber, soy sauce and fresh ginger. Spoon it alongside grilled vegetables or rice; makes about 350 g, eight small servings.
Method
Steps
Step 1
Allow 20 minutes active preparation, 55 minutes cooking and 20 minutes cooling, with some preparation overlapping the roasting. Heat the oven to 220°C conventional / 200°C fan. Halve 500 g trimmed aubergine lengthways, score the flesh and rub the cut faces with 1 tablespoon of the oil. Roast cut-side down on a lined tray for 35–45 minutes until collapsed and soft throughout.
Step 2
Meanwhile weigh 100 g peeled, deseeded cucumber, grate it and squeeze firmly in a clean cloth; use all the squeezed pulp and discard the extracted juice. Dice the 180 g tomato, discarding its stem. Peel and finely grate the ginger to measure 2 teaspoons; wash and chop the 8 g herbs, using coriander leaves.
Step 3
Heat the remaining 1/2 tablespoon oil in a small saucepan. Cook the tomato for 12–15 minutes, stirring, until it has reduced to a thick paste without a pool of juice. Add the ginger and cook for 1 minute.
Step 4
Cool the aubergine enough to handle, scoop out its flesh and discard the skin. Drain the flesh in a sieve for 10 minutes, pressing gently. Blend the flesh, tomato mixture, cucumber pulp, soy sauce, vinegar, herbs and the measured 15 ml water until smooth.
Step 5
Return to the saucepan and simmer uncovered for 5–10 minutes, stirring often, until a spoon leaves a track that closes slowly. Cool for 20 minutes before serving. Estimated yield: 350 g, eight portions of about 40–45 g. Transfer leftovers to a shallow covered container and refrigerate at 4°C or below within 2 hours of cooking; use within 2 days.
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