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Tomato roasted baby aubergine with broad beans

You can serve this delicious, tomato roasted baby aubergine with broad beans as a vegan main dish with rice, couscous or flatbread. Alternatively, serve it on the side of grilled chicken or lamb.  You can use passata instead of tomato purée (about 300 ml).
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 baby aubergine
  • 1 red onion
  • 3 Tbsp tomato purée
  • 2 Tbsp olive oil
  • ½ lemon juiced
  • 2 cloves of garlic minced
  • 1 tsp cumin seeds
  • 1 tsp dried marjoram
  • 1 small preserved lemon finely chopped ( 1 tsp grated lemon zest)
  • Chili flakes
  • 8 baby tomatoes on the vine
  • 1 cup broad beans
  • Salt and pepper
  • Parsley or coriander leaves

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the onion into wedges, the aubergines into half. Put them in a baking tray.
  3. Mix the tomato purée with the oil, lemon juice, garlic, cumin seeds and marjoram. Add some water.
  4. Pour this over the vegetables, making sure they are well coated. Scatter the preserved lemon around them.
  5. Season with salt, chilli flakes and ground pepper, then cover the dish with foil.
  6. Bake for about 25-30 minutes, then remove the foil. Add more water if needed and check the vegetables. If they are tender, scatter the broad beans around them and bake for another 5 minutes, uncovered. If they are not cooked through, then bake a bit longer, but this time uncovered, and add the broad beans when they've become tender.
  7. Serve with chopped herbs scattered on top.