AS the seasons begin to change, Magdalena Chávez of El Piano tells us how to make delicious Berenjenas Bangkok

YOU don't have to go very far in Thai cooking to find delicious dishes that are naturally plant-based and free of gluten, nuts and palm oil.

This dish is a great favourite for us, and especially at this time of the year when people growing aubergines can find themselves over-run with the fruits. A  Thai-style aubergine dish is a fantastic way to enjoy the harvest.

The sweet, tangy and spicy combination of flavours is the perfect dish for the 'good-bye summer' and 'hello autumn' transition...

RED THAI PASTE
Whizz together equal amounts of white sugar, whole fresh garlic, red chillies and sunflower or other light vegetable oil (NOT olive oil). This is the paste which can be used as the base for any number of ingredients.

BERENJENAS BANGKOK
Fast, 'meaty', glossy and quite quite delicious...
•    In a deep frying pan put scant oil and then fry the red Thai paste gently, not too fiercely...
•    Add cubed aubergines - reckon one good sized aubergine per person
•    Cover (to ensure they steam as well as fry)
•    When the aubergines are soft add in equal measure
o    Water
o    Sugar
o    Tamari
•    About 1 tsp of each per aubergine
•    Cover and leave until the aubergine is fully cooked
•    Uncover and cook until the fluid is at your desired level.
•    Remove from the heat and stir in chopped fresh basil to taste
•    Squeeze over the juice of half a lime per person served
•    Serve

When aubergines are expensive or out of season this dish is easily made with half aubergines and half potatoes.

Enjoy!

- El Piano is based in Grape Lane in York. El Piano cookbooks, information about cook classes and free recipes can be found on www.el-piano.com