Easy to prepare and cook, this hearty dish is full of flavour combining roasted aubergines with a deliciously spicy tomato sauce. Serve with flatbread and a green salad.
Serves 4
3 aubergines, cut into 1.5cm slices
Oil to brush
2 tbsp olive oil
2 onions, finely diced
6 garlic cloves, crushed
2 x 400g cans chopped tomatoes
200g passata
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chilli flakes
2 x 400g cans chickpeas, drained
1 tsp sugar
Salt, as needed
Ground black pepper, as needed
Mint leaves, as needed
200g Greek yogurt
Preparation Time: 12 minutes. Cooking Time: 1 hour.
1. Line one large baking tray or two medium ones with baking parchment. Place the aubergine slices on the tray and brush both sides with oil.
2. Place in the oven. CAST OVEN: in the roasting oven or oven on R8 on 3rd shelf. FAN OVEN: preheated to R6/180oC/350oF. Roast for 30 minutes until browned and softened.
3. Meanwhile, heat the oil in a deep sided sauté pan on the boiling plate, hotplate on boiling setting or induction on high.
4. Add the onion and sauté until softening, move to the simmering plate or reduce heat if needed.
5. Stir in the garlic, cumin, paprika and chilli flakes and fry for another minute. Add the tomatoes, passata and chickpeas stir well to combine and simmer with the lid on for about 20 minutes.
6. Stir in the sugar and season to taste.
7. Place the roasted aubergines into the tomato sauce and stir gently to coat them. Heat through if needed.
8. Garnish with mint leaves and serve with Greek yogurt. We also like to serve with a green salad and flatbreads.
