Sautéed aubergines with coriander

Sautéed aubergines with coriander

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

Sprinkle these on to a green salad and add a tahini dressing, or stir them into a tomato or Bolognese sauce to serve with pasta, or just eat on the side.

Ingredients

Quantity Ingredient
1 aubergine, (250-300g)
good glug light olive oil
squeeze lemon juice
6 sprigs coriander

Method

  1. Cut the aubergine into 1–2 cm cubes. Heat a large frying pan with the light olive oil until hot. Add the aubergine cubes in batches, sautéing on all sides until they are browned. Season with salt, pepper and lemon juice. Chop the coriander. Drain the aubergine on kitchen paper to blot excess oil, then serve warm or at room temperature with the chopped coriander.

Storage

  • Sautéed aubergines will keep in a sealed container in the fridge, without the coriander, for three days. Reheat quickly in a sauté pan with a dash more oil, if needed, to serve.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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