Today, our home is a hive of activity with our two new kittens, Oscar and Rocky, and our good friend Natalie, recuperating after a road accident.
Nat's leg has been covered in dramatic bruises, and swollen like a Quorn sausage. Thankfully, it's a lot better than it was, and she is in the clear now. She sits on our sofa with her foot up, drinking Darjeeling tea like a princess, so we watched the most pointless film ever made, Marie Antoinette. The cakes looked nice though, which made us think about food.
This dish is inspired by one of the best things on the menu at Huong Viet, the wonderful but maddening restaurant on Englefield Road, N1.
It combines tofu, aubergine and dill - the dill takes a back seat in this dish and comes through in the aftertaste.
What you need
2 small eggplants, sliced 1 cm thick and halved
half a block of tofu chopped into big cubes
a third of a chili, thinly sliced
a few sprigs of dill, chopped
1 tablespoon of bouillon powder dissolved in a Chinese teacup of boiling water
1 small teaspoon of cornflour dissolved in a a splash of cold water
1 clove of garlic, crushed
Spring onions, chopped
Splash some oil in a medium heat frying pan or wok. Add garlic, stir a few times, then add chili. Brown the eggplant. Add tofu, stock, dill and cornflour. Simmer until eggplant goes soft. The goal is to end up with some juice that you can spoon into rice. So if the pan goes dry, add a little more water and stock, mix well, and simmer.
Garnish with chopped spring onions and serve with rice.