Page title and description

Giles' spiced aubergine and tomatoes
Giles' spiced aubergine and tomatoes
Ingredients
- 1 aubergine
- 1 small onion, diced
- 2 garlic clove, chopped
- 2 tsp of cumin seeds
- 1 tsp of coriander seed
- pinch of ground cinnamon
- 200g chopped tomatoes
- dried chilli flakes, optional
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
1h
30 min
PT1H30M
-
Step 1
Remove the green top and cut the aubergine into 2cm chunks. Roast at 180°C/Gas 4 with plenty of olive oil, salt and pepper for 20-30 minutes or until tender and golden. Turn occasionally, a dash of water or a slug more oil may be needed half way through if they look like they are sticking. -
Step 2
Meanwhile, set the onions to sweat in a pan with a little oil until soft, 5 -10 minutes. In a dry pan fry the cumin and coriander seeds till they start to toast and smell fragrant. Grind them in a spice grinder or pestle and mortar. -
Step 3
Add the spices and the garlic to the onions and cook for 1 minute. Tip in the tomatoes and bring to a simmer. Add the roasted Aubergines and gently simmer on a low heat for 30-40 minutes adding a dash of water here and there if it looks like it is drying out too much and starting to stick. -
Step 4
Season with salt and pepper. You should end up with a dark red, sticky pan of spicy joy. Feel free to put a pinch of dried chilli into the mix if you want it to have a bit of a kick.