4 servings
Ingredients
- 2 large aubergines
- 1 onion chopped
- 2 tbsp olive oil
- 4 garlic cloves chopped
- 20 cherry tomatoes chopped
- 3 tbsp sun dried tomato purée
- 1 tsp ground cumin
- 2 tsp sweet paprika
- 1/2 tsp chilli flakes
- 2 bay leaves
- Pinch light brown sugar
- 250 ml water
- 1 tsp sea salt
- Juice 1/2 lemon
- 10 g fresh coriander chopped
- 10 g fresh mint chopped
- 1 can chickpeas drained
To serve
- Hummus
- Tzatziki
- Za'atar flatbreads
Instructions
- Pre- heat your oven to 180c
- Prick the aubergines all over with a knife, then add to a tray and bake for 30 minutes until soft inside.
- Set aside.
- In a large pan, add the oil and onion and fry the onion for 8 to 10 minutes until soft and caramelising.
- Add the garlic and cook for 30 seconds until fragrant.
- Transfer the tomatoes, tomato purée, cumin, paprika, chilli flakes, bay leaf and sugar to the pan.
- Add a pinch of salt and the water, mix well and bring to the boil.
- Cover and reduce the heat and simmer for 10 minutes, stirring occasionally.
- Now chop up the aubergines finely and add to the pan. Stir to combine.
- Cover and cook for a further 10 minutes, stirring occasionally.
- Finally, add the chickpeas, lemon juice, coriander and mint and mix.
- Serve with tzatziki and za'atar flatbread.
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