Chateau Montfort

Although I love French food, I can’t live without chilli and an arsenal of Asian and Middle Eastern spices. It wasn’t until I moved to France that I realised how prescriptive regional French food was. Although each region has a very set style and repertoire of traditional dishes, there’s not a lot of room for interpretation, which may have something to do with the distinct lack of ‘off piste’ ingredients, should the urge ever present its self. At least that’s the case in the Béarn, and I think it will be for a very long time yet.

I source my spices online and from a local Asian supermarket, which thankfully, stocks chillis that have more than a just a few scovilles of heat, as well as bunches of fresh coriander and mint that consist of more than just a sad three strands.

This recipe is from Fresh India, by Meera Soda. It’s a book that’s fast becoming one of my new favourites, purely because it seems to bridge the gap between traditional Indian cuisine and a lighter, modern interpretation that is utterly delicious. Rather than use baby aubergines, I’ve used striped Sicilian ones that are so unbelievably beautiful they could be a stand-alone work of abstract art. I also used dried chillis (always on hand in my kitchen) because I wasn’t able to make the drive to the Asian grocers this week. The recipe calls for unsalted peanuts, another ingredient I didn’t have on hand, but, if like me, you only have salted ones to hand, simply rinse the salt off them and dry them in a just warm oven (I used the warming oven of our AGA) or adjust the salt specified in the recipe.

I served this dish with freshly made pitta bread (I promise I’ll post my recipe for them soon because I must confess,  it’s SO So good) and raita made with our very own local sheep milk yoghurt and lots of fresh mint. Just like Cinderella after midnight, the beautiful purple and white stripes of the Aubergine fade to brown, but the creamy flesh inside is soft and completely infused with the fresh zing of coriander, peanuts, and spice.

We’re finishing the last of the pruning in the orchard this weekend. After nearly three years, the straggly laurel hedge on the boundary of the bottom field is finally being tamed, the giant Oak tree is being carefully under-pruned to allow more light to reach the heirloom apples, persimmons and quince trees, and most importantly, work will begin on a big wide staircase, that will link the main garden to the new pottager, beehives and chicken run. Of all the things we’ve done so far, this is the one I’m most excited about. Hopefully this summer, I can harvest our very own striped aubergines, but before then, there’s lots of work to be done….by me, and may faithful little family clan. I’ll keep you posted on the progress!

Aubergine Stuffed with Coconut and Peanuts

A flavourful, plant-based dish combining the richness of aubergine with a fragrant, crunchy coconut and peanut stuffing.

Ingredients

• 2 large aubergines (eggplants), sliced in half lengthwise

• 2 tablespoons olive oil (or coconut oil for a richer flavour)

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 small green chilli, finely chopped (optional)

• 1 teaspoon fresh ginger, grated

• 1/2 cup unsweetened desiccated coconut

• 1/4 cup peanuts, roasted and crushed

• 1 tablespoon tamarind paste (or substitute with lemon juice if preferred)

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1/2 teaspoon turmeric

• Salt and freshly ground black pepper, to taste

• 1 tablespoon coriander leaves, chopped (for garnish)

• Chilli flakes, to taste (optional)

Method

1. Prepare the Aubergine:

   • Preheat the oven to 180°C (350°F).

   • Slice the aubergines in half lengthwise, then score the flesh in a criss-cross pattern, being careful not to cut through the skin.

   • Place the aubergine halves on a baking tray, drizzle with a little olive oil, and season with salt and pepper.

   • Roast in the oven for 25-30 minutes, until the flesh is tender and golden.

2. Make the Stuffing:

   • Heat the olive oil in a large frying pan over medium heat.

   • Add the chopped onion and sauté for 5-6 minutes, until soft and golden.

   • Stir in the garlic, ginger, and green chilli (if using), cooking for an additional 1-2 minutes until fragrant.

   • Add the desiccated coconut, crushed peanuts, cumin, coriander, and turmeric. Cook for 2-3 minutes, stirring frequently, until the coconut starts to toast lightly.

   • Stir in the tamarind paste (or lemon juice) and season with salt and pepper to taste. If the mixture feels too dry, add a tablespoon of water to bring it together.

3. Stuff the Aubergines:

   • Once the aubergines are roasted and softened, use a spoon to scoop out some of the flesh, leaving about a 1 cm border around the skin.

   • Mix the scooped-out aubergine flesh with the coconut and peanut stuffing.

   • Spoon the mixture generously back into the aubergine halves, packing them well.

4. Bake Again:

   • Place the stuffed aubergine halves back on the baking tray and return them to the oven. Bake for another 10-15 minutes, until the tops are golden and crispy.

5. Serve:

   • Garnish with chopped coriander leaves and a sprinkle of chilli flakes, if desired.

   • Serve warm with steamed rice, a side salad, or as part of a larger Indian-inspired meal.

Serving Suggestions

These stuffed aubergines make a wonderful side dish or can be served as a main with rice or flatbread. The coconut and peanut filling adds a rich and satisfying texture, while the tamarind paste gives it a tangy kick that balances the earthiness of the aubergine.