Tomato aubergines with creamy sweetcorn puree

I think aubergines have to be one of my favourite vegetables, because they absorb all the flavour of the herbs and spices you use and they can be used in so many different ways. This recipe is inspired by a chef called Yotam Ottolenghi, who is well known for his amazing vegetarian creations generally based on middle-eastern cuisine. It is such a comforting dish perfect for when it’s so cold outside!

(Serves 2)

  • 2 Corn cobs
  • 1 Medium Aubergine cut into 1cm slices
  • 1 Garlic clove crushed
  • Pinch of Chili flakes (optional)
  • 1tsp. Extra virgin olive oil
  • 2 Large tomatoes, de-seeded and cut very small
  • 1tsp. Balsamic vinegar
  • 2tsp. Tomato puree
  • 60g Feta cheese
  • Salt & pepper

For the aubergine:

  1. Heat a griddle pan or non-stick frying pan over a high heat and lay the aubergine circles evenly onto it – you may have to do this in two batches depending on the size of your pan
  2. When the aubergine pieces have browned on the underside flip them over and cook till brown on the other side too then put them on the side for later
  3. Now to a new non-stick frying pan over a medium heat add the garlic and chili flakes
  4. After two minutes add the tomatoes to the pan along with the balsamic vinegar and stir
  5. Turn the heat down to low, add the tomato puree as well as 250ml of water, and allow the tomato sauce to simmer for 10 minutes with a lid on
  6. After 10 minutes add your aubergine as well as a pinch of salt and pepper to the tomato sauce and simmer for a further 10 minutes
  7. Serve with the sweetcorn and crumble on the remaining feta

For the sweetcorn:

  1. Using a sharp knife cut the kernels of you corn cobs, making sure not to cut into the woody centre
  2. To a pan add the kernels, just cover with water and simmer for 10 minutes
  3. Remove the corn using a slotted spoon and blend using a blender or food processor until smooth, but be sure to keep the cooking liquid as you will need this later
  4. Add the corn paste along with a pinch of salt back to the cooking liquid and simmer for 10 minutes or until it becomes thick, stirring often
  5. After the required consistency is reached stir in half the feta cheeseAubergin stew with corn crush (1)


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