Eggplant soaks up the spicy, smoky flavour of adobo paste well. This recipe makes more paste than is needed for the stew because it’s easier to do in this quantity, but it keeps for about three months, covered, in the fridge.
Meanwhile, put the eggplant in a single layer in a large baking tray, sprinkle with salt, drizzle with the rapeseed or vegetable oil and toss to coat.
Drain the chillies, remove and discard the stalks and put in a food processor. Add the remaining paste ingredients and blitz until smooth. Set aside.
Heat the olive oil in a large lidded pan, add the onions and cook for 10 minutes, or until soft and golden. Stir in
Serve with a spoonful of yoghurt or cream cheese and a sprinkling of coriander. Delicious with steamed rice.
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