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    Spiced smoked aubergine with tomatoes

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    Spiced smoked aubergine with tomatoes

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

    Serves: 4


    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. 

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


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