I spent two weeks this summer working on an organic blueberry farm in England (read the interview with the farmer here!), and that's where I first had this dish. Wei Wei, the woman of the house, did not only bake some mean blueberry muffins, she was a queen of the kitchen! She cooked great food most everyday, but this dish is probably my very favourite of the things we got to eat there. I don't make it exactly the same way as she did, but it's still yummy and perfect on a dark and cold autumn evening (as it is here today).
Ginger potatoes with aubergine
250 g potatoes (4 small-medium ones), cut into chunks
150 g aubergine (I used one half), cut into cubes
2 cloves of garlic, finely shopped
a chunk of ginger (see the picture below), finely chopped
a splash of soy sauce
- Boil the potatoes until almost tender.
- Sauté the aubergine in canola oil over medium heat until tender and a bit browned.
- Add the garlic, ginger and potatoes and a splash or two of soy sauce. Cook until it comes together a bit and the garlic and ginger is fragrant.
- Serve with bread or some fresh greens such as baby spinach or lettuce.