Thursday, 31 March 2011
Aubergine & Mushrooms in Coconut Sauce
This piece of 'jazz cooking' worked out pretty well. The absolute key to aubergine my experience is to cook it for absolutely bloody ages... as long as you can, until it's falling to pieces; then it's delicious. Try to rush aubergine and it will taste like you've cut the uppers out of your oldest pair of shoes and attempted to serve them up as an appetiser. So, open a bottle of wine, turn on the radio, and take some time with this one...
1 small onion, chopped
1 small aubergine, chopped
6 or 7 mushrooms, sliced
Tbsp vegetable oil
2 cloves garlic, crushed and chopped
2 tbsp chopped fresh coriander
200 ml coconut milk
100 ml of veg bouillon or stock
2 tsp tamari or dark soy sauce
Tsp corn flour
Prepare the chopped aubergine by sprinkling it with salt and leaving to stand for a few minutes and then immerse in boiled water for a few minutes. The salting is dead important as it reduces any bitterness, and also makes the aubergine less absorbent of any fats you're using.
Heat the oil in a wok, and over a over a moderate heat, start cooking the onions and aubergine together. Cook for a good while - 20 minutes or so - until they're well browned. Now add the mushroom and garlic and cook for a further 5-10 minutes, and then add the coriander, coconut milk, vegetable stock and soy sauce.
Bring to a very gentle simmer for another 5 minutes or so. At the same time mix the cornflour with a little cold water to produce a creamy mix. Pour into the wok, gradually, until the mixture thickens up to your preferred consistency.
Serve up over some super-fluffy rice. Sprinkle with some more fresh coriander and sesame seeds if you're feeling posh.