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cooking: 1 hour 10 minutes
preparation: 30 minutes
serves: 4
vegetarian: Yes
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BBQ Aubergine with Imam Bayildi |
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These fantastic aubergines with our SunBlush Tomatoes can be made either on the BBQ or in the pan depending on the weather! |
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Ingredients:
2 large aubergines
4 onions, peeled and roughly chopped
6 tablespoons olive oil
4 garlic cloves, peeled and crushed
400g chopped tomatoes
* 240g Merchant Gourmet SunBlush Tomatoes, drained and roughly chopped
½ teaspoon ground allspice
½ teaspoon ground cumin
1 tablespoon raisins, soaked in 3 tablespoon boiling water for 30 minutes
1 teaspoon garam masala
½ teaspoon cayenne pepper, plus extra for dusting
sea salt and ground black pepper
juice of ½ lemon
handful of flat leaf parsley and mint, roughly chopped
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HOW TO COOK IT |
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1. Peel one aubergine and cut into small dice. Heat two tablespoons oil in a frying pan and stir fry the aubergine for 10 minutes until golden brown and soft. Remove and set aside. Cut the remaining aubergine into four slices.
2. Heat three tablespoons oil in a pan and add the onions. When they are soft, add the garlic, chopped tomatoes, allspice, cumin, garam masala, cayenne pepper and the raisins with 400ml water and simmer gently for about 40 minutes or until thick. Add the cooked aubergine pieces and the Merchant Gourmet SunBlush Tomatoes, season really well and add the lemon juice to taste.
3. Heat a griddle pan or barbecue until smoking. Brush the slices of aubergine with the remaining olive oil and cook on each side until golden and tender.
4. To serve, divide the Imam Bayldi mixture over the bbq slices of aubergine and spoon over a little yogurt mixed with chopped parsley, mint and a touch of cayenne pepper. |
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