CookEat Recipe
Roasted Cabbage and Aubergine Sauce with Chilli
Browned cabbage and soft roasted aubergine make the base of this chilli sauce. Fresh spring onion is blended in after cooling, and water is added gradually to keep the sauce as thick or loose as needed.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 120 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. Wash, dry and finely chop spring onion; discard coarse stems. Use ground chilli, black pepper; measure before adding.
Step 3
Toss the shredded cabbage and aubergine cubes with half the olive oil, then spread them in separate areas of a lined tray. Roast at 200°C, checking and stirring the cabbage after 12 minutes. Remove the cabbage when tender with browned edges, about 15–20 minutes; keep roasting the aubergine until soft throughout, about 20–25 minutes. Do not leave the thin cabbage in the oven once it is ready.
Step 4
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 5
Combine the prepared cabbage, aubergine, spring onion, chilli, red wine vinegar, black pepper in a blender with the remaining half of the olive oil. Blend until evenly combined, stopping to scrape down the bowl.
Step 6
If the sauce is too thick, stir in the reserved blending water 5 ml at a time, up to 120 ml in total. Stop at the consistency wanted for serving; discard any unused water.
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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