Ingredients
- 2 large aubergines (eggplants), each weighing about 200 gram (7 ounce)
- virgin olive oil
- 1 large sweet white onion, such as a Cevennes or a Spanish onion
- leaves from a bunch of flat-leafed parsley, finely chopped
- leaves from a bunch of coriander parsley, finely chopped
- 1 1 stick lemongrass, trimmed of dry outer layers, the stalk finely chopped
- 1 clove of new garlic, peeled and finely chopped
- a small amount of finely chopped green chilli to taste
- 1/2 lime, skin intact
- a pinch or two of Madras curry powder, according to taste
- fleur de sel or the salt of your taste
Directions
Cut the aubergines in half lengthways, score their flesh with a small knife, then drizzle over half the quantity of olive oil. Put the aubergines on a baking sheet and bake them in a preheated 200°C (400°F, Gas Mark 6) oven for 30-40 minutes, turning half way through cooking.
Meanwhile, make the green curry: in a saute pan, sweat the onion in the remaining olive oil over very gentle heat. When, after about 10 minutes, it starts to soften and become translucent, stir in the parsley, coriander, lemongrass, garlic, chili, lime and Madras curry to taste. Continue to sweat the ingredients for a further 10 minutes or until the onion is completely soft.
Drain the mixture through a sieve, holding on to the liquid. Discard the segment of lime. Blend the solids briefly, adding just enough of the liquid-or some olive oil if you prefer-to make a light, homogeneous puree which holds its form. Adjust the seasoning, then use a pair of spoons to shape this puree into 4 egg-shaped quenelles.
Present the baked aubergines, seasoned with salt, on a warm serving dish. Arrange the quenelles alongside. Serve as a first course or as an accompaniment to roast chicken or spit roasted lamb. The curry mixture keeps extremely well in a sealed container in the refrigerator and makes a good flavoring for cauliflower, eggs and fish.
Drink with: Red from the Languedoc region, such as a Corbieres or a Faugeres
To serve as a main course: Double the portion size and offer an accompaniment of wild rice
Recipe courtesy of The Art of Cooking with Vegetables by Alain Passard, 2012. Published by Frances Lincoln Ltd.
