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Recipe By Jaxters

Ref: 826
Heading: Mains
Cuisine: Spanish
Food Type: Vegan
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   4 Aubergines cut in half lengthways
   400 g  Cherry tomatoes chopped
   4 Garlic cloves grated
   1 tbsp  Smoked paprika
   1 tbsp  Lemon juice
   10 g  Fresh flat-leaf parsley finely chopped
   1 tsp  Ground cumin
   1/4 tsp  Cayenne pepper
   3 tbsp  Fresh coriander chopped
   1/2 tsp  Black pepper
   1/2 tsp  Salt
   4 tbsp  Olive oil
   1 tbsp  Olive oil for frying


  Step 1
Pre-heat oven to 180°c fan.
  Step 2
In a bowl add cherry tomatoes, garlic, lemon juice, parsley, coriander, cumin, cayenne pepper, salt, paprika, olive oil & black pepper, mix & set aside for 10 mins to marinate.
  Step 3
Heat a frying pan on a med heat, cut Aubergines in half then cut a thin slice down the side as form a base so it does not rock & will be steady when baked later.
  Step 4
Add oil to the pan the fry the main side for 5 to 10 mins or until brown, you will need to do in batches.
  Step 5
When all done place Aubergine slices on a non- stick baking tray fried side up, then spoon over tomato mixture evenly on top, then bake for 12 to 15 mins or until the Aubergine is soft.

Suggestion & Tips

Very nice with roast potatoes, carrots & sweet bell peppers.
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