With a nod to the widely adopted new name for the first month of the year, Veganuary, I have for you this week a tasty, warming and comforting dish which fits the season very well. Aubergine (egg plant) is one of my favourite vegetables and I especially like eating it in a garlicky tomato or curried sauce. In this recipe, I combine these two flavours in one sauce to make a dish that can be served as a main meal or as a side to go with other spicy foods. It’s tasty cold as a salad as well.
November seems like a long time ago now, but that is when I harvested my homegrown aubergines (egg plants). I grew the variety Slim Jim in my greenhouse; just a couple of plants as a trial. They got off to a slow start but by the autumn both plants were doing well, and produced several small and neat, very pretty, lilac-coloured fruits.
You can use any variety of aubergine for this recipe. I always salt before cooking, regardless of variety. I find that drawing out some of the water before cooking helps to soften it so that it cooks to a melting tenderness. By the way, replace the mushrooms with more aubergine if you prefer. I hope you enjoy the recipe.
Serves: 2 as a main meal or 4 as a side dish
- 1tsp each of cumin and coriander seeds
- ½tsp ground fenugreek
- ¼tsp ground black pepper
- 5tbsp vegetable oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and finely chopped
- 1tsp freshly grated root ginger
- 1 bay leaf
- 400g tomatoes, canned or fresh, chopped
- 2tbsp tomato purée
- 250g aubergines (egg plant), chopped or sliced
- 200g brown (chestnut) mushrooms, wiped and quartered
- 1tsp black onion seeds
- Chopped green chilli and fresh mango to serve
1. Toast the spice seeds lightly in a small hot, dry frying pan for 2-3 minutes until lightly golden. Cool, then grind finely with the fenugreek and black pepper.
2. Heat 2tbsp oil in a frying pan and stir fry the onion, garlic, ginger and spices with the bay leaf for 1-2 minutes, then cover with a lid and cook gently for 20 minutes until soft.
3. Add the tomatoes, purée and a pinch of salt, bring to the boil, cover and simmer gently for about 15 minutes until soft. Leave aside.
4. Meanwhile, stand a colander or strainer on a plate or over a bowl. Layer the aubergine, sprinkling generously with salt as you go, and leave to stand for 30 minutes. Drain and rinse very well, then pat dry with kitchen paper.
5. Heat 2tbsp oil in a frying pan until hot and stir fry the aubergine pieces for 2-3 minutes until lightly browned. Drain on kitchen paper. Heat the remaining oil and cook the mushrooms in the same way. Drain.
6. Add the vegetables to the spiced tomato sauce, mix well and bring to the boil. Cover and simmer gently for 20-30 minutes until tender and cooked through. Turn off the heat, sprinkle with black onion seeds then cover and stand for 10 minutes. Discard the bay leaf.
Serve sprinkled with freshly chopped green chilli and accompanied with fresh mango. Delicious over rice or with naan breads with a sprinkling of roasted cashew nuts for crunch.
That’s all from me this week. I’ll be back towards the end of the month with something suitably Scottish to celebrate Burns Night. Until then, best wishes and keep safe.
2 thoughts on “Aubergine (egg plant) in spicy tomato sauce (gluten-free; dairy-free; vegan)”
Thank you for the inspiration, this recipe will be on next week’s menu plan 😊
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Well that is nice to know 🙂 I hope you enjoy it. Hope all well with you. We’re bracing ourselves for more storms starting tomorrow. Roll on spring….
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