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Afghani aubergine casserole
- Prep time:
- 20 mins
- Cook time:
- 1 hr
- Serves:
- 4-6
Reza Mahammed shares a delightful vegetarian recipe of tender aubergines baked with passata and mint and topped with Greek yogurt
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Tips and suggestions
- Cooks Tips...
- Reza says be careful not to over salt the aubergines as over salting will impair the flavour. Drain the aubergines on kitchen paper once cooked to remove any excess oil and grease. Season the Passta with sugar and salt to lessen the acidity and sweeten the flavour.
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Ingredients
- 450g Aubergines, cut into 1cm slices
- 4 tbsp vegetable oil
- 400g tomato passata
- 2 cloves Garlic, crushed
- 1 tsp sambal oelek, or 2 green chillies, finely chopped
- 1 tsp ground Cumin
- 1 tsp Sugar
- small bunch Mint, chopped
- 200g Greek yogurt
- serve with salad and pitta bread
Method
1. Preheat the oven to 190C/gas 5.2. Lightly salt both sides of the aubergine slices. Heat 3 tablespoons of the vegetable oil in a frying pan, then sear the aubergine slices on both sides, in batches, until they turn brown and soft. Remove and drain on kitchen paper.
3. In a separate saucepan, heat the rest of the oil. Add the garlic and passata, then the sambal oelek, cumin and sugar. Simmer for 10-15 minutes, until the sauce reduces to a fairly thick consistency.
4. Spread a third of the tomato sauce evenly over the base of a shallow, ovenproof dish. Cover with a layer of aubergine slices and sprinkle with half the mint. Spoon another third of the tomato sauce on top, then repeat the aubergine layer and finish with the remaining tomato sauce.
5. Bake in the oven for 15-20 minutes, until heated through.
6. Meanwhile, whisk together the yoghurt and the remaining mint, and season with salt, pepper and a pinch of sugar.
7. Serve the aubergine casserole on dishes with a dollop of the Greek yogurt on top.
Comments & Ratings
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Latest Comment
I did the same as Roboli and agree, the aubergine caserole was lovely, even cold with a salad the next day was great! The tomato flavour is fantastic.
Unbelievable the flavour and an absolute winner, served it with Reza's Peppered lamb recipe and rice for a dinner party and received so many compliments. Thank you Reza.