CookEat Recipe
Charred Aubergine and Cabbage with Cilantro
Pan-seared aubergine and cabbage simmer in coconut milk until tender and creamy, then are folded with short cooked noodles. Serve with yogurt, cilantro and crisp pita.
Method
Steps
Step 1
Wash and dice the aubergine into 1 cm pieces and finely shred the cabbage. Heat the olive oil in a wide pan over medium-high heat and sear the aubergine for 5–7 minutes until coloured.
Step 2
Add the cabbage and cook for 4–5 minutes, then add the coconut milk. Simmer uncovered over medium-low heat for 15–20 minutes until the aubergine is tender throughout and the sauce coats the vegetables.
Step 3
Weigh the noodles dry, cook in the 1 litre boiling water for their packet time, drain well and cut into short lengths. Fold through the vegetables and let stand off the heat for 3 minutes.
Step 4
Wash and chop the cilantro. Split the pita and toast in a dry pan for 1–2 minutes per side. Divide the creamy vegetable noodles among four plates, spoon yogurt around them and scatter with cilantro. Serve with the pita.
Cooked it? Rate it.
Cooked 6 times