michelle picker cooks

Eggplant (aubergine), not a common ingredient in traditional Mexican food, is now appearing in modern Mexican cuisine. Here it’s served with a sauce made with tomatillos and chipotle chillies in adobo sauce. Both are sold in cans and widely available where Mexican ingredients are sold.

Slice some eggplants lengthwise into thin slices. Season with salt and pepper and brush with oil. Cook on a barbecue or a hot griddle over medium heat until the eggplant has some colour and is soft inside. Meanwhile, in a small saucepan, sauté 1 chopped onion and 2 finely diced cloves of garlic until the onion is translucent. Add 4-6 roughly chopped tomatillos (green tomatoes). Cook for a few minutes until they are softened. Transfer them to a small blender, add some fresh coriander (cilantro) stems and 1 chipotle in adobo sauce as well as some of the sauce. Blend to a suitable consistency and serve over the eggplant. Crumble fresh cheese over the top (I used goat’s cheese) and garnish with some coriander leaves. I served my eggplant with avocado dressed with salt and lime and buttered corn on the cob.