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.
1 Sweet Potato
2 Spring Onions
1/2 White Onion
200g Vine Tomatoes
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)
- 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)