Sunday, 1 November 2009

Tomato and Aubergine Bake

This weekend we went to Stevenage market which includes a brilliantly cheap fruit and veg stall selling bowls of fruit and veg for £1 each. We got a nice selection - 3 mangoes for £1, a bowl of red bell peppers and 3 large aubergines for a quid!

So, I got home and looked up some recipes - the best one (and the one which I had most of the ingredients for) was Delia Smith's baked aubergine with tomatoes. I had to substitute tinned for real tomatoes.


  • 3 aubergines, chopped into ~1.5 cm cubes
  • Salt
  • 4 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tsp cinnamon
  • 1 tsp all spice
  • Salt and pepper
  • 1 tin chopped tomatoes (400 g)
  • 2 slices of stale bread - for breadcrumbs
  • 1 tablespoon cheese - cheddar, grated
  • 1 good nob butter
The first step is to slice up the aubergines, sprinkle with salt and leave to drain off for about an hour. After this, make sure they are nice and dry using some kitchen towel.

Preheat oven to 190C.

Heat the oil in a large frying pan - I had to use a wok as there was too much aubergine for one pan.

Fry the aubergines until light golden coloured, then add the onions. Fry for a few minutes more until the onions soften.

Add the garlic, parsley and spices, then stir fry for another minute or two. Stir in the tinned tomatoes and bring to a gentle simmer for 5 minutes.

Transfer to a baking dish. Now, make some bread crumbs by blending the stale slices of bread in a food processor until fine. Add the grated cheese and pulse again, plus a bit of salt and pepper. Sprinkle the breadcrumbs over the top of the aubergines along with a couple of nobs of butter.

Bake in the oven for 30 minutes or until brown. Serve with some lamb!

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