Sunday, September 18, 2011

Baked aubergines with soya cream and thyme

Original recipe by Nick Slater in Tender (pg 61). 

I LOVE aubergines. When they are properly cooked (not just cooked until they go rubbery) they go so soft and gooey and have such a gentle flavour. To me this is a beautifully simple recipe that really celebrates how wonderful aubergines really are. 

Aubergine, 1 very large or 2 small
Onion, medium
Olive oil,
Garlic, 2 cloves
Thyme, preferaly fresh
Soya cream, 250ml
Salt & pepper.

Preheat oven to 180°/Gas 4

Wash the aubergines and then cut them/it into long slices down the length of the aubergine (maybe a half inch in thickness). Put the slices in a colander and sprinkle them with salt. Leave to do its thing for half an hour, until each piece has relaxed. Rinse the salt of each slice and dry. 

Peel and thinly slice the onion. Cook it in the olive oil until it has softened. Peel and slice the garlic, then add it to the onion as it cooks. Transfer the onion and the garlic into a shallow baking dish. 

Next begin cook the softened aubergine slices in a pan with olive oil until they begin to turn golden. Dry the slices off on paper towel before transferring to the baking dish with the onions and garlic.

Generously season with salt, pepper and the thyme leaves before pouring in the cream. Bake for 35 - 45 minutes until lightly browned and bubbling.  

I served this with bulgar which was seasoned with salt and pepper and chopped spring onion. Alternatively I think this would be fabulous with roasted potatoes or baby new potatoes with a little bit of butter and some chives. Nick Slater includes in the recipe that he serves it as a main dish with basmati rice. 

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