Recipe By Jaxters
Ref: 826
Heading: Mains
Cuisine: Spanish
Food Type: Vegan
No of Portions: 4
Change no of portions required to :
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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
Method
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.