Aubergines 'Tou Fournou' - Baked Aubergines
A gorgeous vegan recipe for aubergines. You have to peel the aubergines - it's a bit strange but it really makes for a very different texture. It's a bit counter-intuitive but this way, they absorb less oil.
Ingredients
- 4 aubergines They must be peeled.
- 3 onions, finely chopped
- 3 cloves of garlic, crushed and chopped
- 4-5 tomatoes They need to be grated not chopped
- 1 tsp Fresh mint - finely chopped
- 2 tbsp Fresh parsley - finely chopped
- 3-4 Fresh basil leaves, finely chopped
- 1 tsp Honey
- 125 ml Olive oil - and some extra for frying the aubergines
- 1 tsp paprika
- ½ tsp ground cumin
- Salt to taste
- Freshly ground black pepper
Instructions
Prepare the aubergines and tomatoes.
- First of all peel the aubergines, a bit like you would peel potatoes, then cut them in half lengthways. Sprinkle them with salt and leave them while you prepare the other ingredients.
- Cut the tomatoes in half around the middle and scoop out the seeds. Using a box grater, grate the tomatoes. Some of the skin will be grated too - that's fine.
Make the sauce.
- Heat 125ml of olive oil in a frying pan and then add the chopped onions. Once they have started to sizzle, reduce the heat, stir in the garlic and cook slowly for about 15 minutes until it's golden and soft and sticky.
- Add the grated tomatoes, the honey, cumin, paprika and about 150ml of water. Increase the heat and allow it all to simmer for a few minutes. Season to taste and take it off the heat.
Fry the aubergines
- The aubergines have been 'salting' for a while, now rinse then under the cold tap. Squeeze them really well and dry with some kitchen paper or a clean towel.
- Heat some oil in a frying pan and add the aubergine halves and fry slowly until they are golden brown. You will need to do this in batches, depending on how big your pan is and you will probably need to top up the olive oil as you go.
Put it all together
- Heat the oven 180 degrees
- Put the cooked aubergines in an ovenproof dish and spread over the tomato sauce. Sprinkle with the chopped herbs and cook in the oven for about 40 minutes.
