A herbal take on Aubergine Mash, built on lemongrass and chilli and finished the way we like it. Ready in about 50 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the lemongrass and chilli elements, and pat the aubergine dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the aubergine and char until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the rice noodles and the rest of the lemongrass and chilli flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Vietnamese
Members
Weeknight-friendly Chickpea Bowl with the caramel and pepper we come back to again and again....
Vietnamese
Members
Our tested Braised Chicken Thigh Shakshuka: light, generous, and balanced with fish sauce and...
Vietnamese A bright take on Halloumi Pilaf, built on fish sauce and lime and finished the way we like it....
Vietnamese
Members
This Vietnamese Ramen leans on caramel and pepper to do the heavy lifting. We braise the...