Light Vinegared Aubergine (Eggplant) or Courgette (Zucchini)

This recipe is very slightly adapted from Soei Yoneda's Good Food from a Japanese Temple. The option of using courgette instead was my idea, and works very well. Don't use a mixture, though - the point of the dish will be lost. You can eat this dish hot, but I think it's nicest at room temperature. It will keep for a few hours, but it's best to add the vinegar immediately before serving.

Serves 4 as a side dish

1. To prepare the aubergine, cut into quarters lengthways, then slice across into 1/2-inch (1-cm) slices. To prepare the courgettes, cut into half lengthways, then across into 1/2-inch (1-cm) slices.

2. Simmer the aubergine or courgette pieces in water until cooked to liking. They should be soft, but not mushy. Meanwhile, mix the sugar and salt into the vinegar until completely dissolved.

3. When the vegetable is cooked, drain and cool to room temperature. Add the sweet vinegar just before serving, and mix well.


Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 24 Sep 1998 - comments and questions to Kake L Pugh (kake@earth.li).