Joyful Juniper Aubergine

 

Looking for an alternative to pastry? This aromatic aubergine dish with a burst of berries is sure to delight your guests over the festive season.

Serves: 4
Preparation: 5 mins
Cooking: 3 hours 15 mins

Vegan

 
 

Ingredients

2 small aubergines
75ml olive oil
1 onion, cut lengthways
1 tsp cumin
½ tsp juniper berries, ground
1 tsp salt (plus more for coating the aubergines)
2 fresh tomatoes, chopped
1 tsp tomato purée
2 tsps/10ml fresh mint
 

Method

1. Preheat the oven to 180°C / gas mark 4.

2. Halve the aubergines lengthways then sprinkle the sides generously with salt (don’t worry you’ll be washing this off later). Cover and leave for 2 hours.

3. Heat the olive oil over a medium heat in a large frying pan. Add the onion and cook until brown, then add the cumin and sauté for a couple of minutes.

4. Add the ground juniper berries, salt, fresh tomatoes and tomato purée then

simmer for 5 minutes.

5. Rinse the aubergines under cold water to remove the salt and dry with paper kitchen towel.

6. Transfer the aubergines into an ovenproof dish with 75ml of water. Spoon the tomato mixture onto the aubergines and cover.

7. Place in the oven and bake for 45 to 60 minutes, or until the aubergines are soft.

8. Sprinkle with the fresh mint.

 

Typical nutritional values per serving

Energy: 179 kcals
Protein: 1.2g
Carbohydrate: 5.0g
Of which sugars: 3.8g
Fat: 16.3g
Of which saturates: 2.3g
Fibre: 2.4g
Salt: 1.3g


© The Vegetarian Society