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Scrumptious Aubergine & Chunky Veg Recipe

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honey roast aubergine sweet potato tomato sauce chickpeas - lylia rose heal

Delicious Chunky Honey Roast Aubergine & Vegetable Recipe

I've eaten aubergine whilst out on many occasions, but until now I'd not ever cooked one myself.  I received a fabulous looking aubergine in my Abel and Cole veg box last week and wasted no time creating a delicious recipe with it.  Aubergines have a great deep purple colour (almost black), super glossy skin and a luxurious smooth touch.  I really enjoyed cutting it up too.  They're so easy to slice!  Much easier than the sweet potato in this recipe, which I'm sure will break my knife one day!
 
I just went wild with this recipe using ingredients I already had and making it up as I went along!  Usually I'll flick through Google for inspiration, but a great idea just popped into my head for this aubergine.
 
Ingredients:
1 Aubergine
1 Sweet Potato
2 Carrots
1 Courgette
2 Spring Onions
1/2 White Onion
200g Vine Tomatoes
360g Chickpeas
690g Tomato Passata
1 Tablespoon Tomato Purée
2 Tablespoons Honey
2 Tablespoons Extra Virgin Coconut Oil
Handful Dried Mixed Herbs
 
Optional - Handful Grated Mature Cheddar or Cubes of Feta
 
(I recommend using as many organic ingredients as possible for extra goodness and tastiness)
 
Method:
  • Turn your oven to 200 degrees Celsius.  
  • Pop your dish into the oven with the coconut oil to allow it to melt whilst you prep your veg.  (I used two 7x5" dishes)
  • Chop the aubergine, onions, courgette, carrots and sweet potato into chunky pieces.  I left the skin on everything for extra goodness.  
  • Add these to the melted coconut oil and drizzle over the honey and mixed herbs.  
  • Mix together and pop into the oven to roast for 20 minutes.
  • Whilst roasting, pop the rest of the ingredients (vine tomatoes, passata, purée and chick peas) into a blender and pulse for a few seconds.
  • Add this saucy mixture to the roast veg and cook for a further 40 minutes.  Check every ten minutes and mix the sauce around.
  • Serve with layers of cheese or cubes of feta mixed throughout.
  • Serve and enjoy!
Also great as a cold lunch the following day, if you are lucky enough to have leftovers!  Also fab reheated in the oven for 20 mins (one time only).
 
This is a really delicious chunky veg dish.  I do love the aubergine flavour.  Here are some fab facts about aubergine:
  • Also known as eggplant due to its oversized egg shape
  • Very versatile - can be roasted, grilled, sautéed, mashed, puréed, sliced, diced, stuffed...
  • 100g contains around 25 calories
  • A member of the nightshade family and related to potatoes and tomatoes
  • They contain nicotine!  20-40lbs of aubergine supposedly has the same nicotine content as one cigarette!
  • A good source of dietary fibre which helps keep you regular
  • Although used like a vegetable, aubergines are in fact a fruit
  • Aubergines are 92% water
  • The skin contains potassium, magnesium and antioxidants (in particular, phenolic compounds which play a role in preventing and treating cancer cells)

 

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