CookEat Recipe
Roasted Cabbage Sauce with Aubergine and Vinegar
Roasted aubergine and a smaller amount of browned cabbage are puréed with raw shallot and ground chilli. White and red wine vinegars give the sauce a distinctly tart finish.
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. Peel and finely mince shallot. Use ground chilli; measure before adding.
Step 3
Toss the shredded cabbage and aubergine cubes with half the olive oil and spread in separate areas of a lined tray. Roast at 200°C, checking and stirring the cabbage after 12 minutes. Remove the cabbage as soon as it is tender with browned edges, about 15–20 minutes. Continue cooking the aubergine until completely soft, about 20–25 minutes.
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, chilli, white wine vinegar, red wine vinegar, shallot in a blender with the remaining half of 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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