Meera Sodha’s vegan recipe for tamarind aubergines with Thai basil | The new vegan

The proof is in the cooking with this dish – for the best result, take your time when frying the aubergines and onions

Anaïs Ca Dao is the type of friend who will come over, sniff around in your fridge and make you lunch; while eating it, she will then want to discuss in detail what’s for dinner. Today’s dish was that dinner, born out of our mutual love for the sweet-and-sour tamarind dishes of Thailand. Cooking it involves the meditative turning of aubergines until they bronze and soften, and sweating down onions until they glisten like ruby slices. It’s the perfect thing to cook when you have a friend in the background to chat to – especially when there are more meals to be discussed.

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