I’ve never been much of an aubergine eater. Often when I’ve had it, I’ve not really been a fan. But there have been a couple of occasions where I’ve been proved wrong. One of those was an Italian meal where my aubergine dish was like a vegetarian bolognese with mozzarella, by which I mean it was baked in a tomato sauce. Another time was a recent Lebanese meal where we had aubergine in a tomato sauce with chickpeas and Lebanese spices.
I thought it would be worth trying to combine the two. I have some spices leftover from my trip to Morocco, which I have been trying not to use because they are awesome but I have no idea what they are so need to use sparingly, and I picked up a ball of mozzarella to melt over the top.
My dish didn’t taste quite like either my Italian or my Lebanese meals but it was not half bad.
Ingredients- 2 servings
- 1 aubergine
- 1 onion
- 1 garlic clove
- Handful of mushrooms
- 400g can chopped tomatoes
- 1 mug vegetable stock
- 1 tsp spices (like paprika)
- Mixed herbs
- 100g mozzarella
- Olive oil
- Heat the oven to 200°C.
- Slice and dice the onion and mushrooms and fry them with the crushed garlic clove until they start to soften.
- Slice the aubergine by cutting it into thick discs and then cutting the discs into quarters. Add it to the pan and fry until starts to soften.
- Pour the chopped tomatoes into the pan with a few skirts of Ketchup and the vegetable stock. Sprinkle in the mixed herbs and whatever spice you fancy (like paprika) and stir.
- Let the mixture simmer for about 30-40 minutes, stirring regularly.
- Once the stock has been soaked up, pour the mixture into a baking dish and top with sliced pieces of mozzarella. Bake in the oven for a few minutes, until the cheese has melted.