Cumin Spiced Aubergines (Vegan)

"From Sainsburys magazine December 2009. This makes a lot as it is intended for a buffet, with spiced red lentils and lamb, to serve 10. Have not made it yet because my husband won't eat aubergines, the big girls blouse that he is."
 
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Ready In:
1hr 49mins
Ingredients:
14
Serves:
10
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ingredients

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directions

  • Preheat oven to 240 degrees gas mark 9.
  • Pierce aubergines with a fork and place on baking tray.
  • Bake for 45 to 55 minutes until very soft and skin has blackened.
  • Remove from oven and allow to cool.
  • Halve aubergines lengthways and scoop out flesh with a spoon.
  • Discard skins and roughly chop the flesh.
  • Place flesh in a colander or a seive to drain off the bitter juices.
  • Meanwhile, place the tomatoes in a bowl and pour over boiling water.
  • Leave to stand for a minute; discard the skins and roughly chop the tomatoes.
  • Heat the olive oil in a large pan; add the onion and garlic and cook over a medium heat until they are softened.
  • Stir in the cumin, paprika, cayene, and chili powder; cook for 1 minute.
  • Add the tomatoes, sugar, and a generous pinch of sea salt.
  • Cook over low heat, stirring now and again, until sauce has thickened, about 20 to 30 minutes.
  • Add aubergine flesh and cook for 5 minutes.
  • Remove from heat and cool to room temperature.
  • Stir in lemon juice and season with salt.

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RECIPE SUBMITTED BY

im a community trainer specializing in food and allergies, vegan mum to 2 veggie squidges, theres loads more so see my site :)
 
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