Cumin Spiced Aubergines (vegan)

Total Time: 1 hr 49 mins Preparation Time: 30 mins Cook Time: 1 hr 19 mins

Ingredients

• Servings: 10
• 1 kg aubergine
• 1 kg plum tomato
• 4 tablespoons olive oil
• 1 onion, finely chopped
• 6 garlic cloves, finely chopped
• 2 teaspoons ground cumin
• 1 teaspoon paprika, sweet smoked
• 1/2 teaspoon cayenne
• 1 pinch hot chili powder
• 1 teaspoon caster sugar
• 1 pinch salt
• 1 lemon, juice of
• 28 g flat leaf parsley, fresh, finely chopped
• 28 g fresh coriander (finely chopped)

Recipe

• 1 preheat oven to 240 degrees gas mark 9.
• 2 pierce aubergines with a fork and place on baking tray.
• 3 bake for 45 to 55 minutes until very soft and skin has blackened.
• 4 remove from oven and allow to cool.
• 5 halve aubergines lengthways and scoop out flesh with a spoon.
• 6 discard skins and roughly chop the flesh.
• 7 place flesh in a colander or a seive to drain off the bitter juices.
• 8 meanwhile, place the tomatoes in a bowl and pour over boiling water.
• 9 leave to stand for a minute; discard the skins and roughly chop the tomatoes.
• 10 heat the olive oil in a large pan; add the onion and garlic and cook over a medium heat until they are softened.
• 11 stir in the cumin, paprika, cayene, and chili powder; cook for 1 minute.
• 12 add the tomatoes, sugar, and a generous pinch of sea salt.
• 13 cook over low heat, stirring now and again, until sauce has thickened, about 20 to 30 minutes.
• 14 add aubergine flesh and cook for 5 minutes.
• 15 remove from heat and cool to room temperature.
• 16 stir in lemon juice and season with salt.