Braised Aubergines with Cucumber Yogurt, Chilli and Peanuts Recipe
Serves
4
- 2 medium aubergines, cut in half lengthways, stalks left on
- 1tbsp olive oil
- 1tsp finely chopped fresh red chilli
- 4 garlic cloves, crushed
- 50–100ml boiling water
- ½ reduced salt vegetable stock cube (5g)
- freshly ground black pepper
Peanut topping
- 60g crunchy peanut butter
- 2tbsp chopped unsalted peanuts
- 1 garlic clove, crushed
- 2tbsp warm water
Cucumber yogurt
- ½ small cucumber, coarsely grated
- 150g low-fat natural yogurt
- 2tbsp light mayonnaise
Method
Preheat the oven to 200°C/gas mark 6.
Place the aubergines, side by side, in a roasting tray so they are nice and snug. Mix the olive oil, chilli and garlic together, then spoon this evenly over the aubergines. Season well with salt and black pepper, then pour the boiling water around and crumble in the stock cube. Cover with foil, then if you can, place the tray on the hob and heat over a medium heat until you can hear bubbling. (If you can’t or don’t want to do this, then add 30 minutes or so to the oven cooking time.)
Place the tray in the oven and cook for 30–40 minutes or so, once or twice spooning any liquid or juices over the aubergines to make them even more succulent. Check to see if the aubergines are cooked – they should be very soft, but not falling apart. Once cooked, remove the foil and spoon any cooking juices over the aubergines.
For the peanut topping, combine the ingredients in a bowl, then dot this mixture over the aubergines. Re-spoon any cooking juices over the top and then pop the tray back into the oven for 10 minutes to warm the topping through.
Meanwhile, for the cucumber yogurt, gently squeeze any excess water from the grated cucumber (do this by placing it in a sieve and pressing down gently), then mix the cucumber with the yogurt and mayonnaise and season.
Remove the tray of aubergines from the oven and carefully lift them onto warm serving plates, then top with the cucumber yogurt and serve.
Recipe taken from Ultimate Diabetes Cookbook by Phil Vickery. Published by Kyle Books, photography by Sean Calitz.
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