When there’s aubergine involved, everything is yummy. You can quote me on that! If you tuned in last Monday, you know how strongly I feel about aubergines. Today, we’re making a vegan spicy aubergine pot!
Not sure why I’m still repeating this, but as usual, this recipe is really easy, cheap and delicious! No fancy ingredients in my kitchen — no Himalayan pink salt or crazy healthy superfoods. Everything can be found in your local grocery store, or even at the back of your kitchen pantry!
It has a tomato base which makes it perfect to use as a pasta sauce as well as being eaten on its own. It’s a super versatile recipe and you can freeze the leftovers if you can’t finish it!
Cinnamon stick or cinnamon powder
Any type of oil
1 can of coconut milk from your fridge
Heat up a little bit of oil in a frying pan.
Cut your aubergine in a half. With the tip of a cooking knife, carve a criss-cross pattern on the inside of each half, making sure you’re not cutting through the aubergine. This will help the aubergine absorb the condiment better. Rub some oil, salt and maple syrup on each aubergine half until they’re well coated.
Place each half of the aubergine face down on the pan and leave it to cook for a couple of minutes. At this point, you’re just letting the aubergine soak in the flavour without actually cooking it. When the aubergine is nice and golden, take it out of the pan and put it aside.
Using the same pan, add the chopped carrots, parsley, salt and the tomato sauce. If you’re low on time, you can skip the pan and place all your ingredients in the tray with the aubergine and place it directly in the oven.
Add sugar and all your spices to the tomato sauce. This is where the recipe can be personalised to your taste! Don’t be afraid to adjust your spices and condiments to your preference, you don’t need to follow my choices! For example, you can add garlic and onion, which I can’t have. Leave the sauce to simmer for 10 minutes.
Take the coconut can out of the fridge. When you open it, you’ll see the cream has separated from the liquid because of the cold temperature. Spoon the cream out: add some to the sauce and keep some aside to use later.
Place the cinnamon stick to an oven tray and pour the sauce over it. Place the aubergine on top, face up. Cook the aubergine in the oven for 20 to 30 minutes at 160 degrees.
When ready, take the tray out of the oven. Take the coconut cream you set aside earlier and put it in a glass with a bit of olive oil, salt, maple syrup and lemon juice. Whip it all together and add it to the aubergine.
Final touch — a little bit of fresh mint on top!
I hope you will make this dish because it is genuinely delicious! Let me know your thoughts!
Lots of love,