Sometimes the simplest recipe can be a glorious feast. You can tell this is the case, since the recipe’s intro is bigger than the method! I love aubergines and I think roasting them brings out all their flavour and sweetness. Plus they don’t absorb a lot of oil. I gave up frying aubergines a long time ago. I think it’s a waste of time and olive oil.
So, I saw these lovely aubergines at the fruit shop and thought of “imam bayildi”, a lovely Turkish dish of fried and braised aubergines in a rich, garlicky-oily tomato sauce. Well, instead of frying, I roasted them with aromatic spices and lots of garlic. Then I added some gorgeous black olives and canned tomatoes. Lastly, I topped the dish with some crumbled feta cheese and a handful of pistachios. Just before serving I sprinkled a generous amount of fresh, chopped parsley. It was absolutely delicious!
Roasted Aubergines with Tomatoes, Olives, Feta and Pistachios
Ingredients
- 4 aubergines cut in 4 wedges lengthwise
- 12 garlic cloves unpeeled and slightly bruised with the side of a knife
- 1/3 cup olive oil
- ½ tsp cumin seeds crushed
- ½ tsp coriander seeds crushed
- 400 grams can grated tomatoes
- 1 Tbsp balsamic vinegar
- 1 tsp granulated sugar
- 12 black olives
- ½ cup feta cheese crumbled (about 125 grams)
- 3 Tbsp pistachios peeled preferably unsalted
- Salt and pepper to taste
- ½ cup chopped parsley to serve
Instructions
- Preheat oven to 175° C. Place aubergines and garlic in a baking pan. Drizzle with the olive oil and sprinkle with the spices. Season with salt and pepper. Roast for 40-45 minutes until aubergines are cooked and coloured in places.
- Mix tomatoes with balsamic vinegar, and sugar and add to the pan. Bake for 15 minutes more.
- Scatter the crumbled feta cheese and the pistachios on top of the aubergines. Roast 5 minutes longer.
- Take pan out of the oven and leave to stand for about 10 minutes. Scatter the parsley on top and serve.
