Spiced smoked aubergine with tomatoes

  • Vegetarian
  • Gluten Free


2 large or 3 medium aubergines
1 tbsp sunflower (or groundnut) oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
½ tsp ground turmeric
½ tsp mild chilli powder
2 jack hawkins tomatoes, roughly chopped
1 large egg, beaten
½ lemon, juice
2 tbsp roughly chopped coriander leaves


1. Prick the aubergines with a fork; cook under a very hot grill for 10-12 minutes, turning regularly, until soft and blackened. Put in a heatproof bowl, cover with cling film and set aside for 10 minutes. Discard the skin and stems; chop the flesh.

2. Meanwhile, heat the oil in a frying pan and gently cook the onion and garlic for 10 minutes, until golden. Add the spices and cook for 30 seconds. Stir in the tomatoes and cook for 5 minutes, until pulpy, then add the aubergine; simmer for 2-3 minutes. Set aside and cool for a minute, then stir in the egg until set. Add lemon juice to taste and scatter over the coriander. Serve with chapatis, if liked. 

This recipe first appeared in the Harvest section of Waitrose Food, June 2016 issue. Download the Waitose Food app for the full issue.

  • Preparation time: 10 minutes, plus cooling
  • Cooking time: 25 minutes
  • Total time: 35 minutes, plus cooling

Serves: 4

Nutritional Info

Typical values per serving:

Energy 481kJ
Fat 6.1g
Saturated Fat 1.1g
Carbohydrate 10.4g
Sugars 8.6g
Protein 4.6g
Salt 0.1g
Fibre 4.7g

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4 stars

Average user rating Based on 2 ratings

This recipe was first published in Wed Jun 01 16:09:02 BST 2016.