Once again I found myself with a number of aubergines spare in the fridge (I’m not sure if this only happens to me!), and wanted to try something with them that I have never tried before. This is a lovely Turkish dish which goes well with anything, and is traditionally served chilled, although it is very nice slightly warmed with pittas.
Serves 4 to 6
4 large aubergines
200 ml extra virgin olive oil
4 large red onions, thinly sliced
3 peppers of various colours, sliced
4 garlic cloves, crushed
2 x 400g cans chopped tomatoes
4 tbs sugar
3 tsp ground coriander
Small bunch of fresh coriander, roughly chopped
Salt and Pepper to season
1. Halve the aubergines then score 4 or 5 times inside before sprinkling generously with salt. Place aubergines in a colander for 30 minutes.
2. Meanwhile heat half of the olive oil in a large saucepan and sauté the onions, peppers and garlic for 10 minutes until soft. Add the tomatoes, sugar and ground coriander and simmer for a further 5 minutes. Add half of the chopped coriander, stir, season and set aside. Preheat the oven to 190C.
3. Rinse the aubergine halves and place cut side down in a large heavy based frying pan with the remaining olive oil. Fry gently for 5 minutes until golden brown.
4. Place the aubergine halves in a casserole dish and top liberally with the tomato mixture. Cover with tin foil then place in the oven for 30 minutes.
5. Chill for 1 hour before serving, topping with the remaining fresh coriander.