Pic of Spiced aubergine and tomato (iman bageldi)

Spiced aubergine and tomato (iman bageldi)

Show ingredients

Vegetarian mains

Spiced aubergine and tomato (iman bageldi)

Side Serves 3 30 min
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.


  • 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


Prep time: 5 min
Cooking time: 25 min
  • 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.
  • 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.
  • Step 3

    Turn up and reduce tomato down for about 10 minutes until very thick.
  • 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.

You may also like…