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Aubergine Bake

Veggie.Lover's picture
Ingredients
  Aubergine 1 Medium
  Sunflower oil 2 Teaspoon
  Onion 1 Medium, finely chopped
  Cumin seeds 1⁄2 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Ground coriander 1 Teaspoon
  Garam masala 1 Teaspoon
  Green pepper 1 Medium, deseeded and diced
  Sweetcorn 4 Ounce (100 Gram, Dwarf Variety)
  Tomato puree 15 Milliliter (1 Tablespoon)
  Vegetable stock/Water 1⁄4 Pint (150 Milliliter)
  Shoyu 2 Teaspoon
  Black pepper To Taste
Directions

GETTING READY
1. Preheat oven to gas mark 6, 200°C (400°F).
2. Discard aubergine stalk and pierce skin 2-3 times.

MAKING
3. Keep aubergine in oven and bake for 15-20 minutes.
4. Cool aubergine and chop into bite-sized pieces.
5. In a large saucepan heat oil and gently fry onion for 4-5 minutes.
6. Mix spices and fry for 3 minutes.
7. Stir in baked aubergine pieces, green pepper and sweetcorn. Mix well.
8. Mix tomato puree and stock.
9. Pour the mixture over vegetables.
10. Transfer to an ovenproof dish.
11. Decrease oven temperature to gas mark 4,180°C (350°F).
12. Cover dish and bake for 45 minutes.

SERVING
13. Season with shoyu and pepper.
14. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
3

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