Ginger and Umeboshi Aubergines is a fantastically filling side dish that will perfectly complement any nutritious meal. When you’re shopping for your ingredients, try to select a wide range of aubergines to make your meal much more beautiful and fun to make. The aubergines in my recipe were the purple and white striped “greek” variety, the skinny “little fingers” aubergine and the baby aubergine, all purchased from Clapham Whole Foods in London. So to get started creating this meal for four, you’ll need to acquire the following items:
500g of a selection of aubergines
Rapeseed oil for frying
2 small onions, chopped
2 garlic cloves, chopped finely
1 red chilli, chopped finely
2cm knob of ginger, peeled and grated
3/4 tsp. ground cinnamon
A pinch of nutmeg
2 tbsp. umeboshi paste
1.5 tsp. coconut palm sugar or agave nectar
The flesh of 1 small mango
To begin you must first take all of the aubergines you have selected and cut them into 1.5cm slices. You can then place them in a dish and sprinkle with a good quality sea salt before leaving them to sit for 30 minutes. As these 30 minutes are coming to an end you must then add a splash of oil to a pan in order to fry the onions, garlic, chilli and ginger. Once the onions have begun to brown and soft, you can then add the spices into the pan and continue to fry for a few more minutes. Now that these ingredients have been combined and cooked, you can remove them from the pan and place in a separate dish.
Using a clean tea towel or some kitchen roll, wipe the salted aubergines until they are dry and then place them into the pan that you previously fried the other ingredients in. Whilst doing this, it may be necessary to add a dash more oil into the pan. Keep frying until the aubergines are golden on both sides and then pop them into your oven on a fairly low setting, just to keep the warm.
It is now time to take the fried onion mixture and return it to the frying pan. You must also now include the umeboshi paste, sweetener and the 75ml of water. Allow this concoction to boil then stir well and leave it to simmer for five minutes. Once finished, move the mixture from the frying pan into a food processor and chuck in the flesh of the mango. Blitz together for 30 seconds before returning to the dish.
Now you can have some fun with the presentation by arranging the aubergine slices onto a platter. The sauce that you have just created in the blender can now be drizzled over the top and the rest served on the side of the dish. Present on the dinner table alongside your meal and your whole family will be satisfied until breakfast!
Aubergines are revered as a health food and loved by many for their low calorie count and their rich fibre content. Eating 100g of aubergine will provide you with just 24 calories but will also account for nearly 10% of your recommended daily allowance of fibre. The skin of the aubergine is just as good for you as the flesh itself and contains an impressive amount of anti-oxidants. Aubergines also rate incredibly low on the glycemic index of vegetables.
The vitamins that can be found in aubergines are essential to the body’s process of replenishing proteins, fats and carbohydrates. Also you can find great amounts of potassium, copper, iron and manganese in this tasty vegetable which are all fantastic for keeping the body functioning well. With all of these factors considered, you can understand why aubergine is an all round amazing addition to your diet!
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