About this recipe:This simple and nourishing vegan summer dish is great as a casual starter or side dish for a warm evening meal. Refreshing and flavourful, this aubergine and tomato dish gets requests from family and friends all the time!
450g aubergines, thickly sliced
2 tablespoons salt
2 tablespoons olive oil
1 onion, thinly sliced
450g ripe tomatoes - skinned, deseeded and chopped
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon lemon juice
salt and pepper, to taste
2 tablespoons chopped fresh parsley
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Method Prep:10min › Cook:40min › Extra time:30min › Ready in:1hr20min
Place the sliced aubergines in a colander and sprinkle with the salt. Set over a bowl or in the sink and leave covered for 30 minutes. After 30 minutes, rinse the aubergine and pat dry.
In a frying pan, heat the oil and add the onion. Cook and stir for 5 minutes until the onion becomes soft. Add the aubergine, tomatoes, garlic, spices and lemon juice. Stir, cover and simmer for 35 minutes. Season to taste.
Serve warm or cold with chopped fresh parsley to garnish.
By sprinkling the aubergine with salt and leaving it for 30 minutes, you are drawing the excess water out of the vegetable which is sometimes preferable for cooking.