- 1 onion
- 2 aubergines
- 1 garlic clove
- A thumb of ginger
- 1 vegetable stock cube
- 2 tbsp tamarind paste
- A 190g pack of marinated tofu
- A head of broccoli
- 1 tbsp olive oil
- 500ml boiling water
- Sea salt
- 4 tbsp cold water
- Deep frying pan or wok
- Food processor (optional)
- Pan with a lid
Peel and finely slice the onion. Trim your aubergines. Halve them. Slice them into lengths about 1 cm thick. Peel and grate the garlic and ginger.
Warm 1 tbsp olive oil in a deep frying pan or wok. Add the aubergines to the pan. Stir fry for 5 mins till the aubergines darken and start to soften.
Add the onion to the pan with a splash of water. Stir fry over a highish heat for 5 mins till the onions are a little golden.
Add the garlic and ginger. Stir fry for 1 min till the pan smells aromatic and sweet. Measure out 2 tbsp of the tamarind paste. Add it to the pan.
Crumble in the vegetable stock cube. Pour in 500 ml boiling water. Add a good pinch of salt. Cover. Simmer for 15 mins till the aubergines are tender and the sauce is reduced a little.
While the aubergines cook, drain the tofu. Slice into 2 cm wide cubes. Add them to the pan. Simmer for 5 more mins to heat the tofu through. Taste and add more salt if you think it needs it.
Break the broccoli into florets and add to a food processor. Blitz a few times to make fine rice. No food processor? Coarsely grate or very finely chop the brocccoli.
Tip the broccoli rice into a pan. Add 4 tbsp boiling water and a pinch of salt. Cook and stir over a low heat for 5 mins till the broccoli is warmed through. Serve the braised aubergines with the warm broccoli rice.