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Roasted aubergine and tomato puree recipe


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  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables

A very simple recipe for pureed roasted aubergine, tomato and vegetables flavoured with garlic and chilli. Serve as a side dish or sauce.

1 person made this

IngredientsServes: 10

  • 2 aubergines, halved lengthwise
  • 4 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 2 carrots, grated
  • 4 tomatoes, chopped
  • 1/4 teaspoon dried chilli flakes
  • salt and pepper to taste
  • 1 tablespoon tomato puree
  • 3 cloves of garlic, crushed

MethodPrep:30min ›Cook:15min ›Ready in:45min

  1. Preheat the oven to 200 C / Gas 6. Lightly grease a baking tray and arrange aubergines on tray cut side down. Bake for 20-25 minutes, or until softened.
  2. Heat oil in a pan over medium heat; add chopped onion and grated carrot; cook and stir until onion has softened.
  3. Remove aubergines from the oven; peel off skin and chop the flesh. Transfer chopped aubergine, tomatoes, cooked onion and carrots into the bowl of a food processor; pulse until the mixture is smooth and creamy.
  4. Transfer the mixture back into the pan. Add chilli flakes, tomato puree and season to taste with salt and pepper. Cook and stir until some of the excess liquid evaporates.
  5. In the last few minutes of cooking, add the crushed garlic and stir well.

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Purple reign: Yotam Ottolenghi’s aubergine recipes

I am feeling stupidly nostalgic this week, because it’s 10 years since I started writing my Weekend column, and next week will be my 500th in total. It began life as The New Vegetarian, and one ingredient that has been at the heart of so many of my favourite dishes, then and now, is the aubergine – in my book Plenty, my first collection of Guardian recipes, I even had one chapter called The Mighty Aubergine. (Looking back, I feel sorry for the other vegetables, whose chapters just took their name – Tomatoes, Mushrooms, Green Beans and so forth.) It seems fitting, then, that both this week’s and next week’s recipes are full of aubergines.

Over the years, I have grilled, roasted, burned, steamed, stuffed and fried them, and used them in everything from croquettes and cheesecakes to salads and soups the aubergine’s ability to reassure and surprise me knows no end. This week’s recipes are a case in point. The paneer-stuffed aubergine reminds me of an early favourite dish in which I wrapped little balls of ricotta in long, thin strips of roast aubergine, but I am also amazed at how brilliantly the very savoury combination of aubergines and anchovies works when the vegetable is roasted. In fact, I’m now getting excited just thinking about where my aubergine adventures will take me next.


Roasted aubergine & tomato linguine with mozzarella

Why does linguine taste so much better than spaghetti? Surely it’s just flat spaghetti right? Anyway, after feeling a bit sniffly last week, I was craving something comforting but healthy – so I came up with this recipe. It was actually a bit rubbish at first and wasn’t going to plan – it looked dry and disappointing. So, I bullied my rather ill boyfriend to run to the shops and get me an emergency can of tomatoes. He did and whilst he was out I found 2 cans in the cupboard… Oops. Anyway, a splash of wine and can of tinned tomatoes later, I emerged from the kitchen victorious. Don’t worry, I gave Jamie an extra big portion for his trouble but still felt bad, so I made it for him again at the weekend. He really loves this pasta so I hope you do too. Bon appetite!

Roasted aubergine & tomato linguine with mozzarella
Serves 4 / Hands on time 15 mins / Total time 1 hour / V
1 aubergine, cut into strips
Cherry tomatoes (18 approx)
5 garlic cloves, peeled and bashed
¼ tsp chilli flakes
1 tbs rapeseed or olive oil
1 can chopped tomatoes
1 tbs tomato purée
2 tbs vegetarian red wine
240g linguine
2 handfuls of black olives in brine, roughly chopped
Handful fresh basil leaves, torn
2 balls vegetarian mozzarella
Extra virgin olive oil to serve

Method
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6.
2. Cut the aubergine into strips and place in a large baking tray. Slice half the cherry tomatoes in half and simply spear the rest with your knife. Add the cherry tomatoes to the aubergines along with the peeled and bashed garlic cloves. Mix in a tbs of olive oil, sprinkle with the chilli flakes and season well with salt and pepper.
3. Bake in the oven for 20 mis before taking out and giving it a shake. Return to the oven for a further 20 mins.
4. Remove again but this time add the can of tinned tomatoes, tomato puree and the red wine. Mix together and return to the oven for the last 10 mins.
5. Meanwhile, put the linguine in boiling salted watered cook according to packet instructions. While the pasta is cooking, roughly chop the olives, the basil and tear the mozzarella into chunks.
6. Drain the pasta, toss it straight into the baking tray of sauce. Mix it well before adding the olives, basil and mozzarella. Serve with a drizzle of extra virgin olive oil and good crack of salt and pepper.


If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @ corrieheale and tag your recipe pictures using #corriesrabbitfood.


Greek Aubergine & Tomato Stew

This aubergine stew has Greek influences with its use of preserved lemon, Feta cheese and toasted pine nuts. Slow cooking the stew means it is sticky, sweet and full of flavour. Recipe extracted from Vegetarian Slow Cooker: Over 70 delicious recipes for stress-free meals by Libby Silbermann (£12.99, Hamlyn)

Ingredients:

To serve:

Method:

  • Heat two tablespoons of the oil in a large frying pan, add the onion and celery, and fry over a medium heat for 5–8 minutes, until softened. Stir in the garlic and fry for three minutes, until softened, then transfer the mixture to the slow cooker.
  • Heat the remaining oil in the pan, add the aubergine chunks, in batches, and cook over a medium heat for a few minutes on each side, until golden. Add to the slow cooker.
  • Put the remaining ingredients into the slow cooker, season well with salt and pepper, then mix well. Cover with the lid and cook on low for six hours, until the sauce is thick and the aubergines are soft.
  • Spoon into serving bowls, then sprinkle over the toasted pine nuts, feta, parsley and lemon zest. Serve with saffron rice, couscous or any other grain to soak up all the delicious juices, or with crusty bread and salad.

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Method

Preheat the oven to 220C/200C Fan/Gas 7.

For the red pepper paste, roast the peppers for 20-30 minutes until dark and softened. Transfer to a bowl and cover with cling film, then leave until cool enough to handle. Remove the charred skins, stalks and seeds. In a blender, blitz the red peppers with the remaining ingredients. Store for up to a week in a jar in the fridge.

Put the aubergines on a baking tray and bake whole for 25 minutes. When soft, remove from the oven and leave to cool.

For the lamb stew, warm half the olive oil in a large flameproof casserole pan over a high heat and brown the lamb in batches.

When browned, return all the lamb to the pan, add the red pepper and tomato pastes, the remaining olive oil, and the onion, garlic, chilli and green pepper. Reduce the heat to medium and cook until softened. Add the chopped tomatoes, oregano, salt and pepper, and finally the hot water. Bring to a simmer then turn down the heat, cover with the lid and allow to cook slowly for 1-1½ hours.

When cool enough to handle, peel the aubergines and mash the flesh with a fork.

In a pan over a medium heat, make a roux melt the butter, add the flour and cook, stirring, for 2 minutes, then add the milk to give a thick white sauce. Mix in the aubergine, the grated cheese and lemon juice, and season with salt and pepper. Keep warm.

When the lamb is tender, check the sauce it should be rich and thick. If it’s too runny, remove the lamb and reduce the liquid a little, then return the meat to the pan and warm through.

Serve the stew on top of the aubergine purée, scattered with parsley.

Recipe Tips

I have had the dish many times in Turkey and sometimes the purée has been put through a food processor and becomes rather too smooth for me it has to be mashed with a fork, and if there are flecks of the charred skin in it, I don’t mind.


Lunch/Dinner Roasted Spiced Aubergine and Tomato

Place the red onion, aubergine, garlic and tomato chunks onto a roasting tray and drizzle half the oil over the top. Toss to combine then season with salt and black pepper.

Mix the cumin, coriander and paprika together in a small bowl then scatter over the vegetables and toss together. Place into the oven to roast for 20-25 minutes until just browned around the edges.

While the veg roast, make the tomato sauce. Heat a frying pan or sauté pan until medium hot. Add the rest of the vegetable oil, the onion and celery and fry for 3-4 minutes until just softening.

Add the tomato puree and stir through then add the tinned tomatoes and bring to the boil. Turn the heat down, cover and simmer for 10-15 minutes until thickened.

Heat a separate frying pan until hot, add the kale and a splash of water steam cook, stirring occasionally. Add the chilli flakes then stir in the ready to eat quinoa and heat until hot through.

When the sauce is ready and roasted vegetables are tender, tip the veg into the sauce and heat through, mixing well.


Easy Tomato Puree Recipe

In this post I share my mother’s fabulous tip for how to make a really easy tomato puree, and lots of ideas for using all those tomatoes from your garden.

Help, I’ve got too many tomatoes!!

At peak tomato season you often get to a point when you’ve just got too many tomatoes to keep up with the preserving. You can freeze tomatoes whole – just put them whole into freezer bags (see Freezing Vegetables). This is very quick and easy, but if you have lots of tomatoes then there may not be enough room in the freezer for them all.

Tomatoes contain a lot of water and it really doesn’t make a lot of sense to fill up the freezer with frozen water, so it is better to reduce them down to a puree if you can. The trouble with making puree is that the recipes usually require you to blanch the tomatoes and remove the skins and this can take a lot of time. Then I got this fabulous tip from my mother:

Chop the tomatoes roughly and remove the hard cores and any blemishes.
Boil in a large pan for 3/4 hour to an hour until reduced in volume.
Process the tomatoes using a stick blender.
Strain through a sieve, using a spoon to push the tomatoes through until just the seeds are left in the sieve.
Spoon the tomato puree into plastic containers and put into freezer when cool. You can line the containers with plastic bags and then remove from the containers once the puree is frozen or take the frozen puree out of the containers and put the blocks into plastic bags if you wish.

Chop tomatoes Cook until reduced in volume Puree using a stick blender
Strain through a sieve If bottling, heat puree to boiling Freeze in containers

Alternatively, if your freezer is already full you can bottle the tomato puree. It also means that your puree is ready to go when you want it without having to defrost it first. I’ve read that tomatoes can be border-line as to whether they are acidic enough to bottle successfully so several recipes suggest adding a spoonful of citric acid or lemon juice per 500ml of puree.
Then heat the puree back up to boiling and then ladle into hot sterilized jars and seal.

Then you can use your tomato puree for making whatever recipes you wish: tomato soup, tomato sauce etc.


Recipe Notes

First and foremost, quantity is really just a suggestion with this recipe. If you have a little less aubergine/eggplant, that's okay too. No yogurt? It doesn't have to have that. The pomegranate molasses, however, is a worthwhile purchase you will find yourself using it frequently after you try it once!

Fresh tomatoes are of course an option, but in the off season I opt for something in a tin. Fresh tomatoes which aren't local, full of in-season juicy goodness, well they're just crap. Most stuff in the UK right now is imported from Holland and can be likened to a crusty sponge with a mild tomato flavour. If, however, you find yourself with some tomato gems I'll bet roasting them before adding to the soup would create a divine result.

If you have a flame thrower (okay, a gas stove or Crème Brûlée torch) you can roast your aubergine by charring them with flame. Alternatively they can be charred under a hot grill (for a really smoky flavour). David Lebovitz uses a combination of methods in his baba ganoush recipe, one which sounds like it would provide a great taste. If the oven is your only method and the end result isn't smoky enough, consider adding a few drops of liquid smoke to the soup during the blending process.


Creamy Vegan Roasted Tomato and Eggplant Sauce

I used to think blenders were only used for making smoothies. Boy oh boy was I wrong! Along with a food processor and good knives, a Vitamix is one of the other kitchen devices I have invested in. I truly have never fallen in love so fast and now I use my Vitamix for everything from soups to dips to sauces (like this one!). I have a friend who actually made a 5 course meal all from his Vitamix, wow!

Anyway, when I first stopped eating meat, Scott got me a cooking class so we could learn interesting ways to cook veggies – I mean, we thought eating veggies might get boring, silly us. After a visit to the Santa Barbara farmer’s market we roasted veggies threw them in a blender and made a roasted veggie soup. I was in awe. That one simple step turned regular old roasted veggies into a thick and creamy soup. This may be when my love affair with the Vitamix began…

I’ve been dying to try an heirloom tomato sauce because I just love love love heirlooms. They are one of those foods that taste nearly as good they look – oh so pretty! So I took that process of the roasted veggie soup I learned years ago and applied it here. I truly could have stopped at that step but since I was planning to put this sauce on pasta, I went one step further and added in some milk to thin it out. The milk and eggplant make a creamy combination that is balanced perfectly with the sweetness of the heirlooms. I could literally put this sauce on just about anything!

Additionally, this is a great dish for dinner parties because it makes a lot of servings (approximately 6 1/2 cups of sauce) and it basically cooks itself. While the veggies are roasting you can sit back, relax and chat with your guests instead of slaving away in the kitchen.

Know someone that has a Vitamix that never gets used? Please share this recipe with them!


  • 3 or 4 large globe eggplants
  • 4 to 5 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Optional: 1 or 2 cloves garlic (crushed)
  • Optional: 1 tablespoon mayonnaise or strained yogurt (Greek yogurt)

Roast your eggplants on the grill, and remove the pulp. Once you've extracted the flesh and discarded the skin and seeds, use it right away. If not, let the pulp sit in a bowl with some water and lemon juice in it. This prevents the eggplant from darkening.

Put your eggplant into a fine wire strainer, and squeeze out any excess liquid. Transfer the pulp to a mixing bowl.

Add the olive oil, salt, pepper, and optional crushed garlic.

With a fork, whip the mixture until it becomes homogenous, light, and fluffy with no large chunks or strings of eggplant. This can take awhile. You may have to take several breaks in between to rest your arm.

Once the puree is ready, you can gently stir in your optional mayonnaise or yogurt. Chill before serving.