Cumin Spiced Aubergines (Vegan)
- Ready In:
- 1hr 49mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
- 1 kg aubergine
- 1 kg plum tomato
- 4 tablespoons olive oil
- 1 onion, finely chopped
- 6 garlic cloves, finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon paprika, sweet smoked
- 1⁄2 teaspoon cayenne
- 1 pinch hot chili powder
- 1 teaspoon caster sugar
- 1 pinch salt
- 1 lemon, juice of
- 28 g flat leaf parsley, fresh, finely chopped
- 28 g fresh coriander (finely chopped)
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
cakeinmyface
United States
im a community trainer specializing in food and allergies, vegan mum to 2 veggie squidges, theres loads more so see my site :)