CookEat Recipe
Aubergine and Cabbage Sauce with Soy
Raw cabbage is the main vegetable in this thick sauce, softened in texture by a smaller amount of cooked aubergine. Light soy sauce supplies a savoury note alongside ground coriander, parsley and red wine vinegar.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 180 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. Wash, dry and finely chop fresh parsley leaves; discard coarse stems. The generic herbs here are fresh parsley leaves. Use ground coriander seed; measure before adding.
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, until easily crushed; 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, light soy sauce, ground coriander, red wine vinegar, fresh parsley leaves in a blender with the remaining half of the olive oil and the retained pan juices. Add the 140 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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