Weeknight-friendly Aubergine Slaw with the brown sugar and bourbon we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the brown sugar and bourbon elements, and pat the aubergine dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the aubergine and grill until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the buttermilk and the rest of the brown sugar and bourbon flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
American Comfort
Members
This American Comfort Pudding leans on brown sugar and bourbon to do the heavy lifting. We...
American Comfort The kind of American Comfort plate you make on repeat. maple and mustard, a proper smoke, and a...
American Comfort This American Comfort Chowder leans on buttermilk and herb to do the heavy lifting. We stir-fry...
American Comfort
Members
Weeknight-friendly Chicken Thigh Bites with the brown sugar and bourbon we come back to again...