I love the fresh flavours of this aubergine (brinjal / eggplant) casserole. It is packed with flavours to tickle your taste-buds and is a good accompaniment to any meal; it is exceptionally yummy with lamb and chicken.
30ml olive oil
2 large aubergines cut into large chunks
5ml dried oregano
Salt and ground black pepper
1 small red onion peeled and finely chopped
2 garlic cloves peeled and finely sliced
50ml fresh flat leaf parsley finely chopped
30ml herb vinegar
5 large tomatoes roughly chopped
10ml parsley chopped
30ml flaked almonds lightly toasted
- Heat the olive oil in a large pan and add the aubergine chunks and oregano, season with a little salt and pepper and toss around so the aubergine is evenly coated with the oil and cook on a high heat for 5 minutes, giving the pan a shake every now and then. (Depending on the size of your pan you may need to cook the aubergine in batches.)
- Add the onion, garlic and parsley and cook for a further 2 minutes. Add a little more oil to the pan if you feel it’s getting too dry.
- Add the capers and drizzle over the herb vinegar.
- When all the vinegar has evaporated, add the tomatoes and simmer for 15 minutes or until tender. Season if you need to with more salt and pepper and a little more vinegar. Drizzle with some good olive oil and serve sprinkled with the parsley and almonds.
Submitted by: Mandy Frielinghaus, Mauritius
I looove eggplants! This recipe looks delicious, thanks Mandy! I can almost taste it already… 🙂
I hope you enjoy it as much as I do when you make it. 😀
This sounds delicious, and I will definitely be sprinkling almonds over next time I do something like this.
I have an aubergine in the fridge waiting to be cooked and this could be a good idea instead of making pasta sauce: I have all the ingredients… yummy! 😛
Fabulous idea to use this recipe as a pasta sauce! Looking forward to hearing how you enjoy it. 🙂
Oh, well. You can season pasta with anything you like: vegetables, meat, fish, cheese… I’m Italian, so believe me! I’ll try to make this casserole as soon as I can – surely before my aubergine goes bad!
I finally tried your casserole. I needed some vegetables to serve with some grilled steaks and this recipe was perfect! I added some mushrooms, though, because they were languishing in my fridge and I didn’t know what to make of them. Well, it came out good!
Brilliant news Rita, thanks – I like your idea with the addition of the mushrooms – I will try that next time too 🙂
Hi Mandy–I think I’m going to try this one out. I’m always on the lookout for a new eggplant recipe.
Hi Michael. Another nice quick and easy but not so healthy option is to dip inch thick slices of eggplant in besan (chickpea flour) and fry in oil. Yummy!
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Hi Rita, thanks so much for the mention – looking forward to returning the favour soon – just need to do the post about the coconuts.
Mandy, the aubergine dish was nice. I thought the capers and vinegar were tasty in it. I agree with Rita and you that it would be a great pasta sauce. I also thought it would go nice with some basmati rice on the side.
I am glad you enjoyed it and I like your idea of the basmati rice – I bet our ever loved couscous would also be a nice accompaniment.
I did try it with pasta for a vegetarian lunch. I was tempted to sprinkle parmesan cheese on it, but am glad that I left it without (for a change!). Great lunch!
So glad you enjoyed it so much 🙂
Yes, aubergines go well with everything. I usually make pasta sauce with them and it’s delicious, believe me! I could post it, too, who knows…
That would be great for you to post your recipe, so here’s hoping…
I have been thinking of a recipe that is vegetarian to go on the table with my lamb curry when my friends arrive next week. While I was prowling around your blog I found this aubergine recipe which gave me an idea. By rights aubergines should be hard to find in the UK at this time of year but the supermarket had some along with some Okra so I am going to get my thinking cap on and try to come up with something splendid.
Aubergines and okra sound like a great combination. I hope you will share your splendid recipe with us. On a side note, here in Mauritius they call Okra Lady Fingers and our neighbour had a crop growing in his open plot last year – they grow extremely well here. The locals often make a simple dish of frying chopped okra with onions, garlic, sometimes fresh tomatoes and chilli. Looking forward to hearing about your dinner and dishes with your friends next week. 🙂