Spiced aubergine and tomatoes
I borrowed this recipe from my great friend Carlos. He’s a very accomplished cook and going for dinner with him is a delight. He served this with a beautifully marinated leg of lamb, I’ll get that recipe too at some point.
The spices in here are subtle yet give such a great flavour. You can make it with fresh tomatoes for the best results but tinned also work.
Serves 4 people
Cooking surfaces
BBQ Temperature
Ingredients
- 2 Aubergines
- 1 tsp Maldon Salt
- Light olive oil
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1 tsp black mustard seeds
- 1/2 tsp Nigella seeds
- 1 tsp dried chilli flakes
- 2 cloves garlic, chopped
- 350g choppped tomatoes (or a tin)
- 1/2 tsp sugar
Equipment
- Non stick pan or cast iron skillet – I use the amazing Tefal Ingenio stainless pans.
Method
- Halve your aubergines lengthways and then cut into 2.5cm thick pieces across the aubergine.
- Heat your Egg and pan to 180°C-200°C and set it up for a direct cook.
- Drizzle 2-3 tbsp oil over your aubergines and put them into your pan to brown.
- Cook for 5 or 6 minutes, turning occasionally until they are a nice colour.
- Now add all of your dried spices to the pan and stir through.
- Afer 2 minutes add the crushed garlic and cook for a further 2 minutes.
- Now add the chopped tomatoes and sugar and cook for 20 minutes.
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