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Grilled aubergine in baked tomato sauce

This vegan, grilled aubergine in baked tomato sauce can be cooked in stages. Baking the vegetables for the sauce can be prepared well ahead ( you can even freeze it) and even the aubergine can be grilled or barbecued up to a couple of days ahead. Then putting together the stew takes only 10 minutes. Serve it with pasta, rice or flatbread.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large aubergine
  • Few pinches of paprika & cumin powder
  • 100 g broad beans peas, green beans
  • 100 g shredded kale or spinach
  • 1 Knorr stock cube smoked chilli and tomato
  • For the baked tomato sauce:
  • 6 ripe tomatoes
  • 1 carrot cut into chunks
  • 1 red pepper
  • 1 red onion
  • 4 cloves of garlic
  • 1 red chilli optional
  • Oil
  • 1 handful parsley or coriander leaves

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the tomatoes and pepper in half, then put them in a large baking tray.
  3. Cut the onion in half (with skin on) , and put these between the tomatoes, cut-side facing downwards. Tuck in the carrot chunks, chilli (if used) and garlic cloves (with skin on). Drizzle with oil, then bake for 25-30 minutes, until the vegetables are tender.
  4. Meanwhile, either barbecue or bake the aubergine, until it just cooked through - it should not be too soft in the middle.
  5. When the baked vegetables are ready, remove the pan from the oven and let them cool. When cooled, discard the skins of the onion, red pepper and garlic. Also, deseed the chilli and remove its stem.
  6. Transfer the baked veggies and the cooking jus into a liquidiser and purée them into a thick sauce. Add the herbs and whiz again for a few seconds. You can refrigerate or freeze this sauce, or carry on with the recipe now.
  7. When the aubergine is ready, let it cool, then cut it into bite-sized chunks. Dust them with some paprika and cumin powder, set aside.
  8. Pour the tomato sauce into a saucepan, then add some water (about 200 ml) and the stock cube. Bring to the boil, then add the aubergine, and your chosen beans. Cook for 10 minutes, then add the leafy greens and cook for 3-5 minutes.