The Serene Aubergine

Tunisian Aubergine

Its hard to believe that there is not one single aubergine recipe on this whole blog, since aubergine is something I love and cook all the time in a multitude of ways. Time to correct this I think, and start a mini series of my favourite ways of cooking this quintessential mediterranean vegetable.

Aubergine – a.k.a eggplant – has changed in recent years. You used to have to let it sit sprinkled with salt to get rid of all the bitter juice before you could do anything with it. Far from bitter, the varieties we get now are so mild that you are lucky if they taste of anything at all.

Having said that, this recipe below always comes out incredibly tasty. It’s a long standing favourite of mine, and one that many of you reading will recognise from numerous potluck parties. It is Tunisian in origin and is an adaptation of Delia Smith’s adaptation of Elizabeth David’s recipe. According to Delia, you should prepare it the day before you serve it but I have to confess to having made it many a time the same afternoon and no one has ever complained!

If this recipe sounds a bit labour intensive I can assure you it isn’t at all. You make the tomato mixture while the aubergines are roasting in the oven, and you dry roast and grind your spices while the tomato mixture is simmering. It’s easy.

I’m a great one for improvisations but I do think it’s important to stick to the spices in this if you want the real depth of flavour. I also encourage you to use whole cumin and allspice berries and dry roast and grind them. You will be missing something if you don’t.

Tunisian Aubergine with Mint and Greek Yoghurt

 

Ingredients

2 medium large aubergines

I large onion chopped

3 cloves garlic – finely chopped

I red chilli finely chopped – or hot chilli flakes

2/3 can diced tomatoes (avoid adding too much of the juice)

I heaped tablespoon tomato puree

4-5 sun dried tomatoes (optional)

I heaped teaspoon cumin

I heaped teaspoon allspice berries

salt

black pepper

olive oil

small handful chopped fresh mint

fresh chopped coriander leaves

Greek yoghurt

Method

• Preheat your oven to 220 C/450.F Cut the aubergine into 1 /2inch cubes. Toss in olive oil, some salt and spread on a baking tray Bake for 25 minutes, until the aubergine chunks are slightly tinged at the edges but still soft and creamy in the centre.
• While the aubergine is in the oven, make the tomato mixture. Gently fry the onion, garlic and chilli in olive oil a large skillet for about 5 minutes. When they are pale gold in colour, add the tomato puree, fry briefly, then the tomatoes (not too much juice) and the chopped sun dried tomatoes if using. Allow to cook for about 5 minutes till thick and chunky. It should not be at all watery.
• While all that is cooking, dry roast your spices for a minute or so, then remove from the heat and grind to a powder in a mortar and pestle. Take a moment to inhale the intoxicating smell of the roasted spices, and when you’ve returned from the bazaar in Tunisia, add them to the tomato mixture along with some coarse black pepper and mix.
• Once the aubergine is ready, mix it into the tomato mixture and cook gently for a few more minutes so that all the flavours combine. Allow it to cool completely.
• When you area ready to serve, preferably after a night in the fridge according to Delia, sprinkle over the freshly chopped herbs and a good drizzle of olive oil and, if you wish, a dollop of thick Greek yoghurt. This one is a keeper.

Serve as part of a mezze type meal with pitta .