Aubergine and Cabbage Fry.

This is a simple side dish that goes well with some aromatic rice, hot chapati or even on its own.

Eggplant is one of those vegetables that a lot of people do not like or know how to make, or assume it is bitter. Aubergine aka eggplants are easily available here and affordable too. They are rich in anti oxidants, vitamins, high in fibre and low in calories among other benefits. Cabbage is also inexpensive but also rich in minerals and Vitamin K, helps fight inflammation in your body, low in calories, helps in digestion and contains Vitamin C too among other nutrients. Both vegetables go surprising well together in this simple dish, try it and let me know how it turns out.

We will need:-

  • a 1/4 head of cabbage, roughly chopped.
  • 1 medium eggplant, sliced.
  • 1 sliced onion.
  • 3 chopped garlic cloves.
  • 1 tbsp tomato paste.
  • 1 tbsp cooking oil.
  • Salt and pepper to taste.
  • Spices : 1/4 tsp ground tumeric, mixed spice blend and some dried basil.

Method.

To avoid bitterness from your eggplant, slice and soak in salted water first and let it sit as you prepare the other ingredients.

Heat your saucepan and the oil, then the onion and let it cook a bit till it starts to turn translucent before adding the chopped garlic.

Cook it well, then add the spices and tomato paste, mixing well to avoid burning. You can reduce heat and add a tablespoon of water so they can cook but not burn.

Rinse off your eggplant and pat dry on kitchen towel, before adding to the pan. Let the eggplant cook on high for 5-8 minutes, then add the cabbage.

Mix well and check seasoning, let fry till just beginning to soften, remove from heat and serve hot.

The eggplant is crispy at the edges, well cooked, not bitter and adds a meaty texture to the dish. The cabbage is cooked but still a bit crunchy and well coated and flavoured with the spices.

You can sprinkle some chilli or cayenne too for an extra kick.

This simple vegetable fry is tasty, healthy, colourful and filling. It is delicious enough to have on its own, as a filling for a hot chapati wrap, with rice for the kids’ lunchboxes, as side dish for dinner, or as a simple and quick lunch dish.

Try it and let me know what you think of it.

Love,

Wanjoro.