Creole Aubergines
In this flavorful Creole Aubergine recipe, tender aubergine cubes are simmered in a rich tomato sauce infused with spices like paprika and cumin. The dish is then garnished with fresh parsley and served with zesty wedges of lime for a burst of citrusy goodness. It's a delightful dish that brings together a symphony of textures and flavors, perfect for a satisfying meal.
— Constant Cookbook
Ingredients
- 6 tbsp olive oil
- 2 onions
- 4 cloves garlic
- 1 green pepper
- 1 red pepper
- 3 large aubergines
- ¼ tbsp hot paprika
- ¼ tbsp sweet paprika
- 2 tsp ground cumin
- 800g/1lb 12¼oz canned cherry tomatoes
- ½ tsp soft light brown sugar
- and freshly ground saltblack pepper
- 2 tbsp chopped fresh parsley
- 8 lime
Instructions
- Heat two tablespoons of the oil in a frying pan over a medium heat. Add the chopped onions, garlic and peppers and fry in the oil, stirring well, until softened, about 3-4 minutes.
- Meanwhile, heat the remaining oil in a sauté pan or casserole and fry the aubergine cubes, in batches, for 4-6 minutes, or until golden-brown all over. Remove from the pan using a slotted spoon and set aside on a warmed plate. Repeat the process with the remaining batches of aubergine cubes.
- Stir the hot paprika, sweet paprika and cumin into the onion mixture and cook for one minute, or until the spices are fragrant. Add the canned tomatoes, sugar and cooked aubergines, and season, to taste, with salt and freshly ground black pepper.
- Pour 350ml/12½fl oz water into the pan, stir well and bring to the boil, then reduce the heat until the mixture is simmering. Simmer for 15-20 minutes, or until the mixture has thickened and is cooked through.
- Serve the Creole aubergines sprinkled with chopped parsley and garnished with wedges of lime.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 8
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