A simple yet delicious combination of aubergines and tomatoes
This is a very straightforward recipe, making for a great side dish to accompany some meat or fish. This dish is completely vegan and does not require that many ingredients (or cooking skills!). The prep time includes salting the aubergines- otherwise there is not that much prep of cooking involved.
Servings
2
Prep time:
35min
Cook time:
45min
Difficulty:
Easy
Ingredients
- 1 medium aubergine
- 1 onion
- 3 plum tomatoes
- 1 can plum tomatoes
- 3 tbsp olive oil
- 2 thyme sprigs (plus extra to garnish)
- 2 bay leaves
- 2 garlic cloves
- salt and pepper to taste
We served this with some fish, but it also goes well really well with some meat, or just a side salad.
For this recipe, we used a combination of fresh and canned plum tomatoes. If you prefer, you can substitute the canned for fresh (adjust the quantity) or vice versa.
Step by Step Instructions
Step 1
First, prepare the aubergine: slice into rounds, then place the slices into a colander over a bowl, sprinkle over salt on both on both sides and let the aubergine sit for 30 minutes. This will draw out excess water and deeper the flavour.
Step 2
Next, peel and dice the onion. Heat the olive oil in a pan, and cook the onion on medium heat for 5 minutes.
Step 3
Slice the plum tomatoes, peel and roughly chop the garlic. Add both tomatoes and garlic, alongside the bay and thyme leaves to the pan, mix and cook for a further 5 minutes.
Step 4
Next, add the aubergine slices and chopped plum tomatoes to the pan. Break up the plum tomatoes with a wooden spoon slightly. Then, add salt and pepper to taste, mix everything and cook on medium heat for 35 minutes.
Step 5
The sauce should reduce down a little bit, and the aubergines should be tender- then the dish is ready to serve. Garnish with the thyme leaves (if using). Enjoy!
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