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Persian Inspired Aubergine Stew
This hearty and filling Persian-inspired aubergine stew uses simple spices and fresh herbs to create a really comforting meal, which we serve with toasted flatbreads.
Ingredients
Ingredients
- olive oil
- red onions, peeled + sliced
- salt + pepper
- aubergines, sliced into 2" chunks
- garlic clovers, peeled + finely chopped
- cardamon pods, seeds removed + crushed
- ground cumin
- tins of chopped tomatoes
- tins of chickpeas, drained + rinsed
- lemon, juice only
- flatbreads, or gluten-free flatbreads
- handful of fresh herbs, (we used mint + coriander)
- pomegranate seeds
- flaked almonds
Method
- 1
Drizzle a little olive oil in a saucepan on a medium heat. Once hot, add the red onion and a pinch of salt and fry for 5 minutes.
- 2
Add the aubergine and fry for another 10 minutes until golden brown and they begin to soften.
- 3
Add the garlic and fry for another 1 minute.
- 4
Then add the crushed cardamom seeds and cumin along with a splash of water and cook for a minute, making sure to scrape up everything from the bottom of the pan.
- 5
Add the tinned tomatoes and chickpeas, season well with salt and pepper and leave to bubble away for 40 minutes.
- 6
When the aubergine is very tender and the sauce has thickened slightly, pour in the lemon juice.
- 7
Serve over warm flatbreads with a handful of fresh herbs, some pomegranate seeds and a scattering of flaked almonds.
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Community reviews
Rated 5 out of 5 from 2 reviews
- NikkiJ
“Quick, pretty easy. put lashings of hummus on the pita bread - yum!”
- Germanie
“Delicious, the herbs really lift this dish”