Aubergines in spicy yellow bean sauce
In an extract from her book ‘Simply Malaysian: Everyday Dishes to Cook at Home’, Mandy Yin shows us how to make the humble aubergine sing.
Louise Hagger
Aubergines (or eggplants) are, in my view, a seriously underrated vegetable. They are a top-tier flavour sponge and cook very quickly. I like to pair this side dish with a protein main that isn’t spicy and isn’t stir-fried; e.g. Lime, Coriander and Shrimp Paste Chicken or Trout with Tamarind, Chinese Mushrooms and Celery. This way, I can cook the aubergines while the other dish is cooking in the oven or steamer.
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