Kipper LOVES aubergines.
Ha! I just looked back through previous posts and saw how many of them include those words! It’s really true though. She just can’t get enough of those gorgeous purple vegetables – baked, roasted, griddled, fried, hot, cold. Yum yummy yum yum.
I had a big fat one in the fridge, and a hungry child to feed. I needed something simple, not too time consuming, but still delicious.
I recalled a fabulous aubergine salad I’d bought somewhere which was basically caramelised onions and aubergines in a sort of delicious sticky goo. They must have been cooked for about a week to achieve that texture and consistency, and intensity of flavour. I wondered if I could capture some of that in a chunky vegetable stew.
The answer? Well, yes and no. This aubergine stew is much ‘saucier’ than the salad, but it does have some of the rich depth of flavour from the caramelised onions, garlic and coriander. I let it cook for as long as we had, but I suspect it would have continued to improve with further slow cooking. Maybe next time.
Kipper was certainly very keen. We had this with pasta, and she ate every last scrap of the aubergine stew, then reluctantly munched her way through a small amount of her pasta. She had the leftovers the next day and did something similar. It really is very tasty, mind you, so I can’t blame her.
I think this stew would go well with rice, quinoa, or even chunky bread and butter. We had it with penne, which was fine – the ridges on the outsides of the tubes filled up with the yummy saucy goo. Delicious!
This made enough for two generous adult portions and an aubergine-obsessed child. Probably 3 regular adult portions. I’ll say 2-3 to be on the safe side 🙂
- 3 small-medium onions
- 4tbsp olive oil + an additional 2 tbsp
- 1 large aubergine
- 2 cloves garlic, crushed
- 0.5 tsp ground coriander (or more to your taste)
- 2 tbsp tomato puree, dissolved in 200ml boiling water
- Peel and slice the onions. Heat 4 tbsp olive oil in a large heavy-based pan, and fry the onions, stirring occasionally, for 10 minutes on a medium heat, until soft and beginning to brown.
- Meanwhile, cut the aubergine into 10-15mm dice. Add to the pan with the onions and stir well.
- Add the crushed garlic, coriander, and additional 2 tbsp olive oil to the pan. Stir well and continue to cook, stirring occasionally, for another 10 minutes.
- Stir in the tomato puree mixture, scraping the bottom of the pan to release any caramelised bits that have stuck. Reduce the heat and simmer, covered, for a further 15-20 minutes.
- Serve, and enjoy!