On Friday I had some of my absolute favourite ladies over for supper: Madame la Moue, Mrs Madeira, Mrs H, Madame Pantalon and me Julie. This went down very nicely with a glass of wine as a pre-dinner snack.
1 medium aubergine
1 dessert spoon smooth peanut butter
juice of 1 lime
1 clove garlic
1 tsp ground cumin
Cut the aubergine lengthways into 1-2cm-thick slices. Fry them in sunflower oil until buttery soft, trying not to brown too much. You will probably need to do this in a couple of batches.
Julie and Mrs H sample my aswada (just seen in bottom LH corner. Apols for drying washing in background...).
Variation: to serve this as a salad, slice the fried aubergine into ribbons and dress with the sauce. Do not mash.
*or eggplant, if you are in North America.