My friends Jo and George had me over for dinner on Friday night and cooked me plantain and aubergine. It was so delicious that I’ve been thinking about them ever since.
A trip to Brixton market got me 3 plantains for a quid and Sainsbury’s provided the rest. I’ve never cooked with it before and was a little nervous so I tweeted for some recipe ideas. @Cornwallcats sent me the most simple and amazing recipe I’ve ever seen! I changed it a bit (I just can’t help myself) to give it a bit of spice but it’s still really, really easy to make.
I did an aubergine and chickpea stew to go with it, I’ll post the recipe for that too as they both worked really well together.
- 3 plantain
- 1 tbsp sweetener/sugar
- 1/2 tsp baking powder
- 1/2 tbsp soy butter/oil for frying
- A few drops of Tabasco sauce
- Chop the ends off the plantain and boil in a large pan of water for around 20 minutes, until soft. Drain.
- When the plantain is cooled, peel, chop into smaller pieces and mash.
- Mash in the sweetener/sugar and baking powder and shape the mixture into 8 small balls.
- Heat the soy butter/oil in a frying pan and fry for a few minutes on each side until golden. Add a few drops of Tabasco, fry for a wee bit longer and then serve.
Aubergine and Chickpea Stew
- 1 large aubergine, chopped into bitesize pieces
- 1 small onion, sliced
- 5 small cloves of garlic, peeled and cut in half
- Oil, for frying
- 1 tin of chopped tomatoes
- 1 tin of chickpeas
- 200ml water
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp pepper
- Fry the aubergine in about 1 tbsp of oil for 7-10 minutes, until soft and slightly brown. Put in a container to one side
- Fry the onion and garlic in a little more oil (I used a few tsp), stirring constantly for 5 minutes until the onions are translucent and soft.
- Add the chickpeas and continue to stir for another 5 minutes
- Add the aubergine, tomatoes, water and spices.
- Simmer for 45 minutes – 1 hour