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
- 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
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!