Wild Dosa with Slow-cooked Aubergine
If you're looking for a substantial vegan dinner idea that places aubergine at its heart, look no further than this flavour-packed recipe.
Introduction
Our head chef, Thet, makes the best dosa. It is an excellent savoury brunch option, especially for slow weekends. Once you get this dish right – and it is easy – it will bring so much fun, variety and flavour into your kitchen, as with different toppings and fillings (raw and cooked) the possibilities are endless.
Ingredients
| 250g (9oz/1⅓ cups) | urid dahl |
| 250g (9oz/1⅓ cups) | white quinoa |
| 25g (1oz) | shallots |
| ½ tbsp | salt |
| 180ml (6fl oz/¾ cup) | water |
| 1 tsp | baking powder |
| sunflower oil, to grease | |
| For the slow-cooked aubergine: | |
| 2 | aubergines, cut in half lengthways |
| salt, to sprinkle, plus a pinch | |
| 120ml (4fl oz/½ cup) | sunflower oil |
| 70g (2½oz) | shallots, thinly sliced |
| 20g (¾oz) | garlic, minced |
| 1 tsp | paprika |
| ½ tsp | turmeric powder |
| 720ml (1¼ pints/3 cups) | water |
| 1 tbsp | tamari |
| 5g (⅛oz) | fresh coriander, chopped |
Method
For the dosa:
Start preparing the dosa mix two days in advance. Soak the urid dahl and quinoa in 2 litres (3½ pints/8 cups) of water overnight. Drain, wash the grain thoroughly and put it into a high-speed blender. Add the shallots and salt and 180ml (6fl oz/¾ cup) of water and blend until a smooth consistency. Add the baking powder and blend again. Transfer to a bowl, cover and let it sit at room temperature overnight.
Mix the batter well before cooking. Grease a pancake pan with a small amount of sunflower oil over a medium heat. Pour a large spoonful of the dosa mixture into the middle of the pan and slowly spread it in a circular motion. Let it cook for around 2 minutes, add a bit of oil on top of the dosa and turn it over to cook for another 20 seconds.
For the slow-cooked aubergine:
Sprinkle the aubergine with salt to reduce its bitterness, then place vertically into a colander. Leave to drain for about 15 minutes.
Add the sunflower oil to a deep saucepan and heat over a medium heat. Add the shallots and sauté for 3–5 minutes, until they are soft and fragrant. Add the minced garlic and cook for another 2–3 minutes – be careful not to burn it. Add the paprika and turmeric powder and stir for around 20 seconds.
Place the aubergine in the pan with the flesh side touching the pan. Add a pinch of salt, the measured water and tamari. Cover the pan with a lid and let it cook for 15 minutes over a low heat. Flip the aubergine over, cover the pan again and cook for another 15 minutes. Turn the heat off and let it sit for around 15 more minutes. Sprinkle some fresh coriander on top and serve.
Serving suggestion: Sprouted Chickpea Hummus and Mango and Fennel Chutney from page 165 of Wild.
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