Читать книгу Greenfeast - Nigel Slater - Страница 13

lime juice 100ml (about 2 limes)

ginger 30g

fish sauce 3 teaspoons

palm sugar 4 teaspoons

hot red chilli 1

hot green chilli 1

tamarind paste 4 teaspoons

groundnut oil 2 tablespoons

aubergines 300g

For the apple yoghurt:

mint leaves 12

a small apple

white wine vinegar 2 tablespoons

natural yoghurt 200ml

Put the lime juice into a mixing bowl. Peel and grate the ginger, stirring the resulting paste into the lime juice. Pour in the fish sauce, then stir in the palm sugar until dissolved.

Finely chop the red and green chillies, removing the seeds if you wish, then add them to the marinade with the tamarind paste and groundnut oil, combining the ingredients thoroughly.

Cut the aubergines in half lengthways, then into wedges as you might a melon. Now cut each wedge in half. Put the aubergines into the marinade, turn to coat and set aside for a good half hour. During this time they will soften a little.

Make the apple yoghurt: finely chop the mint leaves and put them in a small mixing bowl. Grate the apple into the bowl, it can be as coarse or as fine as you wish, then stir in the white wine vinegar and yoghurt, cover and set aside.

To cook the aubergines, heat a cast-iron griddle (and switch on the extractor). Place the aubergines on the griddle and leave to brown on the underside. Turn, loosening them from the griddle with a palette knife, and brown the other side. Keep the heat low to moderate, and make sure they are cooked right through – they must be fully tender.

Serve the aubergines, hot from the griddle, with the apple yoghurt sauce.

• Cut the aubergines in slices or wedges, as the fancy takes you. There will, I assure you, be much smoke, so switch on the extractor or open a window. Better still, cook them outside on the barbecue. Arm yourself with a palette knife to gently prise them from the bars of the griddle. I like to keep the heat no hotter than medium to give the aubergine time to cook through to the middle, a process you can speed up by covering the aubergines with an upturned metal bowl (or a lid, if your griddle has one). If you prefer, rather than the sour apple dressing, make a dressing of olive oil, lime juice and coriander leaves.

• A twist of noodles, tossed with the merest splash of sesame oil, could be a suitable accompaniment here, as would long-grain rice, steamed and seasoned with black pepper and sesame seeds.