Vegetarian mains
Spiced aubergine and tomato (iman bageldi)
This makes a fantastic weeknight meal: the aubergine softens and soaks up the taste of the herbs and spices. This rich enough to hold its own as a vegetarian main, perhaps paired with a green salad. It would also go well with lamb or a sprinkling of goat's cheese.
Ingredients
- 3 tbsp olive oil
- 1 aubergine, diced into 1cm squares
- 3 garlic cloves, thinly sliced
- 440g tin chopped tomatoes
- 1 tsp sugar
- pinch ground allspice
- pinch cayenne pepper
- splash balsamic vinegar
- fresh coriander, mint or parsley, chopped
- salt and pepper
Method
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Step 1
In a large frying pan heat up olive oil and sauté diced aubergine until golden brown. Remove with a slotted spoon onto kitchen roll to remove excess oil.
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Step 2
Add sliced garlic to remaining oil in the pan. Cook for a few minutes on a low heat. Before the garlic turns brown add tinned tomatoes with the sugar, allspice and cayenne.
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Step 3
Turn up and reduce tomato down for about 10 minutes until very thick.
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Step 4
Add aubergine back to the pan with the tomato sauce - heat through gently and add a splash of balsamic vinegar. Season well. Finish with fresh herbs.
