Cabbage and Aubergines

Ingredients (2 persons)                            Preparation

1	2	Courgettes	1	Courgettes, wash, half peel, cut in pieces 3 cm
2	Pinch	Pepper, salt	2	Add pepper, salt
3	1	onion	3	Chop onion
4	20 g	butter	4	Heat butter in pan
5	2 dl	White wine	5	“fruit” onion, golden
6	2 dl	Chicken broth	6	Add courgettes
7	2 tab.sp.	Lemon juice	7	Add wine, broth
8	Several drops	Worcester sauce	8	Cover, low fire, simmer, stir
9			9	When ready (al dente): add lemon juice, Worcester
10				Stir; serve

Part 1: The French Connection

First of all get your ingredients organised.
The white wine is part of the food,
but can also be used for other purposes.

Cut the Aubergines (a replacement for the courgettes...
after all we are the Entebbe Boys!), and add salt.
The salt will make them sweat, and reduce the amount of oil they will absorb later.

Cut the onions and fry with some butter.
Add a bit of olive oil to stop the butter from burning.

 

When the onions are ready, add the aubergines.

 

 

Turn them professionally, as demonstrated here by Hans.

 

Add the white wine and broth, and simmer.

When al dente, add the lemon juice and some Worcester sauce......

another small quantity of white wine also, if you wish,

and serve at once!

Part 2: The Chinese Connection

Andreas has not yet made the cool little table of ingredients, so please look at the pics!

This is actually not part 2, as it should happen a the same time.

First of all cut up some white cabbage. If you have a proper wok, cut into triangular pieces.
If not, it helps to cut it finer, or you will never win the aubergine race.

Boil the cabbage in water for 30 seconds,
and rinse with fresh water.

This is a spicy dish, so cut up some red chillies and garlic,
and set aside a handfull of black peppercorns.

Fry the spices, until the chillies turn almost black...

 

Add the cabbage, and fry some more...

 

While your friends are wondering how they will ever eat this firey dish,

prepare the fire extinguisher:

a big spoon of brown sugar, dissolved in vinegar.

(For the non-Chinese, vinegar is a chillie neutraliser)

 

Mix well with the cabbage and serve at once!

 

The brown rice should be ready by now.

You will need 4 portions of water per portion of rice, not 8 

(Lawrence we do hope you are reading this in Shrewsbury!)

 

There is still some white wine left - good!

Now we can enjoy a French-Chinese vegetarian dish in Entebbe!