One of the signs of summer starting for me is
when The Nanna Shop starts selling bags of mangoes. No more paying $4 each for
them. Naturally, the first time you see them, you buy a bag. You get home and
eat one straight away – because you can. And then you decide what to do for the
rest. Given I also had a bag of medium eggplants and knowing that smokey
chipotle goes amazingly well with them, this dish was born. I made this two
days in a row, with leftovers for lunch both days and I’m still not sick of it.
In fact, if I had any mangoes left, I’d be having it for dinner again – but
with leftover chicken. You can leave out the meat entirely if you want, I just
had some leftover so it went in.
The coconut rice can be made with brown or
jasmine rice if you don’t have black. The second day I made it with red rice
and white beans, just for something different.
The chipotles in adobo sauce can be a bit
tricky to find. I spent 2 years trying to track them down in Perth without
luck, so on my trip to the states in June, I bought 2 tins home with me. Since
getting back, I’ve found them at IGA in Mt Lawley, Kakulas in Northbridge and
Fremantle. The Re Store
in Leederville sells Chipotle Tabasco as a substitute (which you should buy
anyway because it’s AMAZING and goes on everything).
Given the craziness of this time of the year, I
haven’t gotten around to much proper photography lately, so this is another
Instagram of Yumness.
Chipotle Eggplant and Mango
(serves 4 with rice)1 medium eggplant, 2cm dice
1 small zucchini (or 6 small yellow squash), 2cm diced
2 tomatoes, diced
1 chipotle in adobo sauce, minced
2 tsp adobo sauce
1 cup shredded roast lamb
2 mangoes, flesh diced
1 tsp smoked paprika
½ tsp salt
30mL shot dark rum
1/3 cup water
1 sprig parsley
1 sprig coriander
Black Coconut Rice
¾ cup black rice¾ cup coconut milk
1 cup water
¼ tsp salt
1 can kidney beans, rinsed and drained
First, start the coconut rice. Add the rice,
coconut milk, water and salt to a small pot. Bring to a gentle boil, then turn
to low and simmer for 30 minutes until rice is tender.
Heat a large frypan to a medium heat. Add the
eggplant, zucchini, tomatoes, mangoes, chillis and sauce, salt, smoked paprika,
rum and water. Stir it all around to fully coat everything in the sauce. Turn
the heat down to low, cover and simmer for 15 minutes. Add the lamb, and heat
through for a further 3 minutes or so.
Add the kidney beans to the rice and allow to
heat through for a few minutes.
Just before serving, stir the parsley and
coriander through the eggplant mix. Squeeze a little kewpie mayonnaise over the
top when serving
If you then have any mangoes left, you should definitely give this soufflé a try! Delicious with fresh mangoes on the side
