CookEat Recipe
Aubergine and Courgette Sauce with Cinnamon
Boiled aubergine is cooled and blended with raw grated courgette and yogurt. Ground cinnamon and coriander give the pale sauce a warm spice note, sharpened by fresh lemon juice 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 120 ml of the listed water for blending; the remaining 1000 ml is for the soaking and cooking steps below.
Step 2
Trim and peel the raw aubergine, then cut the flesh into 1 cm cubes. Trim the fresh courgette and grate 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. Use ground cinnamon, coriander seed; measure before adding.
Step 3
Bring 1000 ml of the water to a boil. Add the aubergine cubes and simmer for 12–15 minutes until completely tender, then drain well.
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, courgette, cinnamon, ground coriander, red wine vinegar, natural yoghurt, lemon juice in a blender with all the olive oil. Add the 120 ml of blending water. 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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