Meera Sodha 的纯素沙爹酱烤茄子食谱

For me, 友谊的坚实基础是对调味品的共同热爱, 泡菜和酱汁. 任何有一个完整的冰箱架子专门用于这些欢乐的罐子的人都会在这里找到一个密友. 在他们所有人中, one of my favourites is the Indonesian satay sauce, because just a spoonful can make a person (me) happy to be alive. Usually, it’s used as an accompaniment for skewers of chargrilled meat, but here I’ve roasted it with aubergines cut into long fronds so that each and every bit gets coated. I hope you’ll believe me when I say it’s the sauce that makes it.

准备 15 分
厨师 50 分
供应 4

3 large aubergines (1.2公斤)
菜籽油 – I like Mr Organic
Fine sea salt
4 香蕉青葱 (about 250g), peeled and finely sliced
2 大蒜丁香, 去皮切碎
2 长红辣椒, very finely chopped
2 sticks lemongrass, top-third discarded, the rest very finely chopped
2cm piece fresh ginger, peeled and grated
1 tbsp dark soy sauce
1 tbsp tamarind paste
½ tbsp soft brown sugar
250g crunchy peanut butter
– I like Manilife

To serve
Fried onions
Fresh herbs
– a handful each of mint, coriander and dill, all chopped
Steamed rice and/or salad

Heat the oven to 220C (200C扇)/425氟/气 7 and line a tray with a reusable baking mat.

Cut each aubergine into an aubergine “octopus”: keeping the top of the aubergine intact, slice down lengthways through the middle, then turn it 90 degrees and slice down lengthways again, to create four “legs”. Slice down each leg in half, to create eight legs.

Arrange the aubergines head to foot on the tray, drizzle over two tablespoons of oil and rub it into all the nooks and crannies. Do the same with a little salt, both inside and outside, then roast for 30 minutes until soft.

While the aubergines are roasting, 做酱汁. Heat four tablespoons of oil in a frying pan over a medium-low heat and, once it’s hot, add the shallots, 大蒜, 辣椒, lemongrass and ginger, and fry, 定期搅拌, 为了 15-20 分钟, until soft and translucent. Stir in the soy, tamarind, sugar, three-quarters of a teaspoon of fine sea salt and peanut butter, and cook, stirring, for a couple of minutes. Slowly pour in 400ml water, mixing it in as you go, to create a thick sauce.

Once the aubergines have had their roasting time, pour the sauce all over the aubergines, making sure some of it goes inside all the cuts, then pop back in the oven for 10 分钟.

To serve, scatter over a handful of fried onions, sprinkle with the herbs and serve with freshly steamed rice, a salad or both.