Tomato and Oregano Roasted Aubergine

Posted by Guest on 24/02/15 in Recipes

Originally from South Africa, Nadia Render moved to England in 2002 to be near her mum. She now lives in Sheringham in North Norfolk with her partner Tommy and cocker spaniel, Henry. She enjoys spending as much time as possible outdoors on the beach and at her beach hut in Overstrand.

A strict vegetarian of 16 years, Nadia would very much like to make a full time career of cooking and food writing. Says Nadia: "I hope to continue to grow my food business by sharing my love and passion for great vegetarian food!"

You can find Nadia on Twitter and Facebook.

Tomato and Oregano Roasted Aubergine

This dish is wonderful – it goes with everything. Have it with pasta and grated cheese*, or with jacket potatoes (as pictured). You could also spread it over pitta bread, cover with cheese* and grill to make a quick pizza. The possibilities are endless.

Serves: 2–3

Vegan (*with substitutions)

Ingredients

1 large aubergine, cut into bite-size chunks

1 red onion

1 tin plum tomatoes

1 tin butter beans

1 tbsp dried oregano

1 clove garlic, finely chopped

1 tbsp malt vinegar

1 tsp sugar

1 veg stock cube, dissolved in a small amount of water

Large splash of white wine

Salt and black pepper

Instructions

  1. Fry onion, garlic, oregano in a roasting pan and add salt, black pepper and vinegar.
  2. Cook off for a bit.
  3. Add aubergines and fry for a good 5 or 6 minutes.
  4. Now add tomatoes, sugar, stock, beans, wine (all the rest of the ingredients!) and mix well.
  5. Put on the middle shelf of preheated oven (200°C/400°F/gas mark 6/fan-assisted 180°C) and leave to cook for 40 minutes stirring occasionally. Check seasoning before serving.

Comments

24/02/15

Posted by Guest

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