Spiced aubergine and tomatoes

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

Cast Iron Grid

BBQ Temperature



  • 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


  • Non stick pan or cast iron skillet – I use the amazing Tefal Ingenio stainless pans.


  1. Halve your aubergines lengthways and then cut into 2.5cm thick pieces across the aubergine.
  2. Heat your Egg and pan to 180°C-200°C and set it up for a direct cook.
  3. Drizzle 2-3 tbsp oil over your aubergines and put them into your pan to brown.
  4. Cook for 5 or 6 minutes, turning occasionally until they are a nice colour.
  5. Now add all of your dried spices to the pan and stir through.
  6. Afer 2 minutes add the crushed garlic and cook for a further 2 minutes.
  7. Now add the chopped tomatoes and sugar and cook for 20 minutes.


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