CookEat Recipe
Aubergine and Cabbage Sauce with White Wine Vinegar
A large measure of raw shallot gives this aubergine and cabbage sauce a pronounced onion bite. White and red wine vinegars are blended in after the aubergine softens, and a little chopped spring onion finishes the bowl.
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. Wash, dry and finely chop spring onion; discard coarse stems. Peel and finely mince shallot. Use ground black pepper; measure before adding. Reserve 1 teaspoon of the measured chopped spring onion for the finish.
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 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, white wine vinegar, remaining spring onion, red wine vinegar, shallot, black pepper 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. Scatter the reserved spring onion over the sauce just before serving.
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