CookEat Recipe
Aubergine and Cabbage Sauce with Garlic
Soft aubergine cooked under a lid is blended with finely shredded raw cabbage. Garlic, spring onion and parsley give a fresh aromatic edge, while lemon juice and red wine vinegar sharpen the pale 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 120 ml of the listed water for blending.
Step 2
Trim and peel the raw aubergine, then cut the flesh into 1 cm cubes. Remove damaged cabbage leaves and the hard core; shred the leaves finely. 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. Peel and finely mince garlic.
Step 3
Put the aubergine cubes in a nonstick pan with half the olive oil and 40 ml of the reserved blending water. Cover and cook over medium-low heat for 15–20 minutes, stirring occasionally, until they collapse easily under a fork. Retain the pan juices.
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 aubergine, cabbage, garlic, spring onion, red wine vinegar, lemon juice, fresh parsley leaves in a blender with the remaining half of the olive oil and the retained pan juices. Add the 80 ml of blending water remaining. Blend until evenly combined, stopping to scrape down the bowl.
Step 6
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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