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