Nigel Slater’s recipes for aubergines with tomato and yoghurt, and rhubarb, honey and sweet crumbs Spiced aubergine and sweet rhubarb are two superb warming delicacies of the winter season.
Warm 3 tbsp of oil in a deep saucepan and stir in the onions, letting them cook over a low to moderate heat with the occasional stir.
Once the aubergine is soft and the dish is almost ready, I recommend lowering the heat, even turning it off, before you stir in the yoghurt – the sauce is less likely to curdle.
Finely chop the stalks and add to the pan, with the dried chilli, cumin seeds and turmeric and continue cooking for a couple of minutes.
Remove the pan from the heat, stir in the yoghurt, lime juice, coriander leaves and, lastly, the crème fraîche.
