Spiced aubergine & tomato stew

Name: Spiced aubergine & tomato stew
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 4 tbsp Essential Olive Oil; 2 Essential Aubergines; 1 Essential Onion, finely sliced; 2 clove/s garlic, finely chopped; ¼ tsp chilli flakes; ½ tsp ground cinnamon; 400 g can Essential Chickpeas, drained and rinsed; 400 g Mutti Classic Passata; 25 g pack mint, leaves finely shredded, plus extra to serve; The Levantine Table Handstretched Flatbreads, to serve (optional, not vegan or gluten free)

Inspired by a classic Lebanese moussaka (maghmour), this is a wholesome plant-based recipe with a slightly sweet tomato flavour from the passata base.

4.5 out of 5 stars(21) Rate this recipe

Gluten freeVeganVegetarianHealthyHigh fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 tbsp Essential Olive Oil
2 Essential Aubergines
1 Essential Onion, finely sliced
2 clove/s garlic, finely chopped
¼ tsp chilli flakes
½ tsp ground cinnamon
400g can Essential Chickpeas, drained and rinsed
400g Mutti Classic Passata
½ x 25g pack mint, leaves finely shredded, plus extra to serve
The Levantine Table Handstretched Flatbreads, to serve (optional, not vegan or gluten free)

Preheat the grill to high. Heat 2 tbsp oil in a sauté pan or deep frying pan. Cut 1 aubergine into 3cm cubes and fry with the onion, garlic and a pinch of salt, stirring regularly, for 8-10 minutes over a medium heat until soft and turning golden. Stir in the spices, chickpeas, passata and 200ml water; season. Simmer for 15 minutes, stirring regularly, until everything is coated in a rich sauce.
Meanwhile, cut the remaining aubergine into 1cm-thick rounds and brush all over with the remaining 2 tbsp oil. Spread out on a large foil-lined baking sheet, season and grill for about 3 minutes on each side until golden; set aside.
Stir the shredded mint into the chickpea mixture and top with the sliced aubergine. Scatter with extra mint and serve at once with flatbreads, if liked. Alternatively, cool, then cover and chill the dish for up to 48 hours before reheating to serve (in a 180ºC, gas mark 4 oven for 20 minutes until piping hot throughout, covering with foil if the aubergine browns too much on top).

Cook’s tip

You can also use dried chickpeas. Soak 120g overnight in cold water. The next day, drain and rinse, then put in a pan with plenty of fresh cold water. Bring to the boil and boil briskly for 10 minutes, then simmer for 30 minutes until tender. Drain and add to the recipe in step 1.

Typical values per serving (not including bread) when made using specific products in recipe