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Spiced smoked aubergine with tomatoes
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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.
Typical values per serving:
This recipe was first published in June 2016.