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Aubergines With Onions, Tomatoes and Red Chilies

Aubergines With Onions, Tomatoes and Red Chilies


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This Syrian eggplant dish can easily be made in advance

This dish is often served for the Sabbath, as it can be made in advance and served cold the following day. — Paola Gavin, author of Hazana

Ingredients

  • 2 Pounds small eggplants
  • Salt
  • Olive oil, for frying
  • 3 medium onions, chopped
  • 3 garlic cloves, finely chopped
  • 2 –3 red chilies, deseeded and finely chopped
  • 1 Pound tomatoes, peeled, deseeded and roughly chopped

Servings5

Calories Per Serving583

Folate equivalent (total)71µg18%


Aubergine chilli traybake recipe

Aubergines are really good at taking on flavours and here they&rsquore mixed with chilli, cumin, chickpeas and red kidney beans, then topped with more aubergines to make a delicious one-pot traybake. Finished with bubbling melted cheese, this is a hearty vegetarian dish.

Tip: Any leftovers can be eaten cold or reheated in a microwave oven. To reheat, place one portion on a suitable heatproof plate, cover with a piece of kitchen paper and heat on high for 3 minutes until hot through. If not piping hot, heat on high for a further 20 seconds at a time until hot through, then serve.

Ingredients

  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 400 g tin of chickpeas, drained and rinsed
  • 400 g tin of red kidney beans, drained and rinsed
  • 400 g tin of chopped tomatoes
  • 2 tsp olive oil
  • 80 g light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste
  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 14.1 oz tin of chickpeas, drained and rinsed
  • 14.1 oz tin of red kidney beans, drained and rinsed
  • 14.1 oz tin of chopped tomatoes
  • 2 tsp olive oil
  • 2.8 oz light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste
  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 14.1 oz tin of chickpeas, drained and rinsed
  • 14.1 oz tin of red kidney beans, drained and rinsed
  • 14.1 oz tin of chopped tomatoes
  • 2 tsp olive oil
  • 2.8 oz light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste

Details

  • Cuisine: British
  • Recipe Type: Aubergine
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 50 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 220°C/430°F/gas mark 7.
  2. Roughly chop one aubergine and place in a large, ovenproof dish or baking tin. Add the onion, garlic, thyme, cumin, chilli powder, salt and tomato purée, and mix together well, getting your hands in to ensure everything is coated in the spices.
  3. Add the chickpeas, kidney beans and tinned tomatoes. Pour 150ml/5floz of cold water into the empty tomato tin, swirl it around and add to the dish/tin, then mix once more.
  4. Cut the remaining two aubergines in half lengthways and place, skin-side down, on a chopping board. Score the flesh in a criss-cross pattern using the tip of a sharp knife, then place them, skin-side down, in a single layer on top of the bean mixture. Drizzle the scored flesh with the olive oil and season with black pepper.
  5. Cover the whole dish/tin with foil and bake in the oven for 45 minutes until the aubergines are tender. Preheat the grill to high.
  6. Remove the foil from the aubergine dish/tin and scatter the cheese evenly over the top. Place under the hot grill for 3&ndash4 minutes until golden brown and bubbling. Serve immediately.
  7. Cool any leftovers, then transfer to an airtight container and store in the fridge for up to 3 days.

This recipe is from Eat Well for Less: Every Day (BBC Books, £14.99). Photography by Andrew Burton.

You might also like:

Comments

Do you want to comment on this article? You need to be signed in for this feature


Aubergine chilli traybake recipe

Aubergines are really good at taking on flavours and here they&rsquore mixed with chilli, cumin, chickpeas and red kidney beans, then topped with more aubergines to make a delicious one-pot traybake. Finished with bubbling melted cheese, this is a hearty vegetarian dish.

Tip: Any leftovers can be eaten cold or reheated in a microwave oven. To reheat, place one portion on a suitable heatproof plate, cover with a piece of kitchen paper and heat on high for 3 minutes until hot through. If not piping hot, heat on high for a further 20 seconds at a time until hot through, then serve.

Ingredients

  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 400 g tin of chickpeas, drained and rinsed
  • 400 g tin of red kidney beans, drained and rinsed
  • 400 g tin of chopped tomatoes
  • 2 tsp olive oil
  • 80 g light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste
  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 14.1 oz tin of chickpeas, drained and rinsed
  • 14.1 oz tin of red kidney beans, drained and rinsed
  • 14.1 oz tin of chopped tomatoes
  • 2 tsp olive oil
  • 2.8 oz light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste
  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 14.1 oz tin of chickpeas, drained and rinsed
  • 14.1 oz tin of red kidney beans, drained and rinsed
  • 14.1 oz tin of chopped tomatoes
  • 2 tsp olive oil
  • 2.8 oz light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste

Details

  • Cuisine: British
  • Recipe Type: Aubergine
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 50 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 220°C/430°F/gas mark 7.
  2. Roughly chop one aubergine and place in a large, ovenproof dish or baking tin. Add the onion, garlic, thyme, cumin, chilli powder, salt and tomato purée, and mix together well, getting your hands in to ensure everything is coated in the spices.
  3. Add the chickpeas, kidney beans and tinned tomatoes. Pour 150ml/5floz of cold water into the empty tomato tin, swirl it around and add to the dish/tin, then mix once more.
  4. Cut the remaining two aubergines in half lengthways and place, skin-side down, on a chopping board. Score the flesh in a criss-cross pattern using the tip of a sharp knife, then place them, skin-side down, in a single layer on top of the bean mixture. Drizzle the scored flesh with the olive oil and season with black pepper.
  5. Cover the whole dish/tin with foil and bake in the oven for 45 minutes until the aubergines are tender. Preheat the grill to high.
  6. Remove the foil from the aubergine dish/tin and scatter the cheese evenly over the top. Place under the hot grill for 3&ndash4 minutes until golden brown and bubbling. Serve immediately.
  7. Cool any leftovers, then transfer to an airtight container and store in the fridge for up to 3 days.

This recipe is from Eat Well for Less: Every Day (BBC Books, £14.99). Photography by Andrew Burton.

You might also like:

Comments

Do you want to comment on this article? You need to be signed in for this feature


Aubergine chilli traybake recipe

Aubergines are really good at taking on flavours and here they&rsquore mixed with chilli, cumin, chickpeas and red kidney beans, then topped with more aubergines to make a delicious one-pot traybake. Finished with bubbling melted cheese, this is a hearty vegetarian dish.

Tip: Any leftovers can be eaten cold or reheated in a microwave oven. To reheat, place one portion on a suitable heatproof plate, cover with a piece of kitchen paper and heat on high for 3 minutes until hot through. If not piping hot, heat on high for a further 20 seconds at a time until hot through, then serve.

Ingredients

  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 400 g tin of chickpeas, drained and rinsed
  • 400 g tin of red kidney beans, drained and rinsed
  • 400 g tin of chopped tomatoes
  • 2 tsp olive oil
  • 80 g light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste
  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 14.1 oz tin of chickpeas, drained and rinsed
  • 14.1 oz tin of red kidney beans, drained and rinsed
  • 14.1 oz tin of chopped tomatoes
  • 2 tsp olive oil
  • 2.8 oz light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste
  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 14.1 oz tin of chickpeas, drained and rinsed
  • 14.1 oz tin of red kidney beans, drained and rinsed
  • 14.1 oz tin of chopped tomatoes
  • 2 tsp olive oil
  • 2.8 oz light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste

Details

  • Cuisine: British
  • Recipe Type: Aubergine
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 50 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 220°C/430°F/gas mark 7.
  2. Roughly chop one aubergine and place in a large, ovenproof dish or baking tin. Add the onion, garlic, thyme, cumin, chilli powder, salt and tomato purée, and mix together well, getting your hands in to ensure everything is coated in the spices.
  3. Add the chickpeas, kidney beans and tinned tomatoes. Pour 150ml/5floz of cold water into the empty tomato tin, swirl it around and add to the dish/tin, then mix once more.
  4. Cut the remaining two aubergines in half lengthways and place, skin-side down, on a chopping board. Score the flesh in a criss-cross pattern using the tip of a sharp knife, then place them, skin-side down, in a single layer on top of the bean mixture. Drizzle the scored flesh with the olive oil and season with black pepper.
  5. Cover the whole dish/tin with foil and bake in the oven for 45 minutes until the aubergines are tender. Preheat the grill to high.
  6. Remove the foil from the aubergine dish/tin and scatter the cheese evenly over the top. Place under the hot grill for 3&ndash4 minutes until golden brown and bubbling. Serve immediately.
  7. Cool any leftovers, then transfer to an airtight container and store in the fridge for up to 3 days.

This recipe is from Eat Well for Less: Every Day (BBC Books, £14.99). Photography by Andrew Burton.

You might also like:

Comments

Do you want to comment on this article? You need to be signed in for this feature


Aubergine chilli traybake recipe

Aubergines are really good at taking on flavours and here they&rsquore mixed with chilli, cumin, chickpeas and red kidney beans, then topped with more aubergines to make a delicious one-pot traybake. Finished with bubbling melted cheese, this is a hearty vegetarian dish.

Tip: Any leftovers can be eaten cold or reheated in a microwave oven. To reheat, place one portion on a suitable heatproof plate, cover with a piece of kitchen paper and heat on high for 3 minutes until hot through. If not piping hot, heat on high for a further 20 seconds at a time until hot through, then serve.

Ingredients

  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 400 g tin of chickpeas, drained and rinsed
  • 400 g tin of red kidney beans, drained and rinsed
  • 400 g tin of chopped tomatoes
  • 2 tsp olive oil
  • 80 g light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste
  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 14.1 oz tin of chickpeas, drained and rinsed
  • 14.1 oz tin of red kidney beans, drained and rinsed
  • 14.1 oz tin of chopped tomatoes
  • 2 tsp olive oil
  • 2.8 oz light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste
  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 14.1 oz tin of chickpeas, drained and rinsed
  • 14.1 oz tin of red kidney beans, drained and rinsed
  • 14.1 oz tin of chopped tomatoes
  • 2 tsp olive oil
  • 2.8 oz light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste

Details

  • Cuisine: British
  • Recipe Type: Aubergine
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 50 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 220°C/430°F/gas mark 7.
  2. Roughly chop one aubergine and place in a large, ovenproof dish or baking tin. Add the onion, garlic, thyme, cumin, chilli powder, salt and tomato purée, and mix together well, getting your hands in to ensure everything is coated in the spices.
  3. Add the chickpeas, kidney beans and tinned tomatoes. Pour 150ml/5floz of cold water into the empty tomato tin, swirl it around and add to the dish/tin, then mix once more.
  4. Cut the remaining two aubergines in half lengthways and place, skin-side down, on a chopping board. Score the flesh in a criss-cross pattern using the tip of a sharp knife, then place them, skin-side down, in a single layer on top of the bean mixture. Drizzle the scored flesh with the olive oil and season with black pepper.
  5. Cover the whole dish/tin with foil and bake in the oven for 45 minutes until the aubergines are tender. Preheat the grill to high.
  6. Remove the foil from the aubergine dish/tin and scatter the cheese evenly over the top. Place under the hot grill for 3&ndash4 minutes until golden brown and bubbling. Serve immediately.
  7. Cool any leftovers, then transfer to an airtight container and store in the fridge for up to 3 days.

This recipe is from Eat Well for Less: Every Day (BBC Books, £14.99). Photography by Andrew Burton.

You might also like:

Comments

Do you want to comment on this article? You need to be signed in for this feature


Aubergine chilli traybake recipe

Aubergines are really good at taking on flavours and here they&rsquore mixed with chilli, cumin, chickpeas and red kidney beans, then topped with more aubergines to make a delicious one-pot traybake. Finished with bubbling melted cheese, this is a hearty vegetarian dish.

Tip: Any leftovers can be eaten cold or reheated in a microwave oven. To reheat, place one portion on a suitable heatproof plate, cover with a piece of kitchen paper and heat on high for 3 minutes until hot through. If not piping hot, heat on high for a further 20 seconds at a time until hot through, then serve.

Ingredients

  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 400 g tin of chickpeas, drained and rinsed
  • 400 g tin of red kidney beans, drained and rinsed
  • 400 g tin of chopped tomatoes
  • 2 tsp olive oil
  • 80 g light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste
  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 14.1 oz tin of chickpeas, drained and rinsed
  • 14.1 oz tin of red kidney beans, drained and rinsed
  • 14.1 oz tin of chopped tomatoes
  • 2 tsp olive oil
  • 2.8 oz light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste
  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 14.1 oz tin of chickpeas, drained and rinsed
  • 14.1 oz tin of red kidney beans, drained and rinsed
  • 14.1 oz tin of chopped tomatoes
  • 2 tsp olive oil
  • 2.8 oz light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste

Details

  • Cuisine: British
  • Recipe Type: Aubergine
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 50 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 220°C/430°F/gas mark 7.
  2. Roughly chop one aubergine and place in a large, ovenproof dish or baking tin. Add the onion, garlic, thyme, cumin, chilli powder, salt and tomato purée, and mix together well, getting your hands in to ensure everything is coated in the spices.
  3. Add the chickpeas, kidney beans and tinned tomatoes. Pour 150ml/5floz of cold water into the empty tomato tin, swirl it around and add to the dish/tin, then mix once more.
  4. Cut the remaining two aubergines in half lengthways and place, skin-side down, on a chopping board. Score the flesh in a criss-cross pattern using the tip of a sharp knife, then place them, skin-side down, in a single layer on top of the bean mixture. Drizzle the scored flesh with the olive oil and season with black pepper.
  5. Cover the whole dish/tin with foil and bake in the oven for 45 minutes until the aubergines are tender. Preheat the grill to high.
  6. Remove the foil from the aubergine dish/tin and scatter the cheese evenly over the top. Place under the hot grill for 3&ndash4 minutes until golden brown and bubbling. Serve immediately.
  7. Cool any leftovers, then transfer to an airtight container and store in the fridge for up to 3 days.

This recipe is from Eat Well for Less: Every Day (BBC Books, £14.99). Photography by Andrew Burton.

You might also like:

Comments

Do you want to comment on this article? You need to be signed in for this feature


Aubergine chilli traybake recipe

Aubergines are really good at taking on flavours and here they&rsquore mixed with chilli, cumin, chickpeas and red kidney beans, then topped with more aubergines to make a delicious one-pot traybake. Finished with bubbling melted cheese, this is a hearty vegetarian dish.

Tip: Any leftovers can be eaten cold or reheated in a microwave oven. To reheat, place one portion on a suitable heatproof plate, cover with a piece of kitchen paper and heat on high for 3 minutes until hot through. If not piping hot, heat on high for a further 20 seconds at a time until hot through, then serve.

Ingredients

  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 400 g tin of chickpeas, drained and rinsed
  • 400 g tin of red kidney beans, drained and rinsed
  • 400 g tin of chopped tomatoes
  • 2 tsp olive oil
  • 80 g light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste
  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 14.1 oz tin of chickpeas, drained and rinsed
  • 14.1 oz tin of red kidney beans, drained and rinsed
  • 14.1 oz tin of chopped tomatoes
  • 2 tsp olive oil
  • 2.8 oz light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste
  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 14.1 oz tin of chickpeas, drained and rinsed
  • 14.1 oz tin of red kidney beans, drained and rinsed
  • 14.1 oz tin of chopped tomatoes
  • 2 tsp olive oil
  • 2.8 oz light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste

Details

  • Cuisine: British
  • Recipe Type: Aubergine
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 50 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 220°C/430°F/gas mark 7.
  2. Roughly chop one aubergine and place in a large, ovenproof dish or baking tin. Add the onion, garlic, thyme, cumin, chilli powder, salt and tomato purée, and mix together well, getting your hands in to ensure everything is coated in the spices.
  3. Add the chickpeas, kidney beans and tinned tomatoes. Pour 150ml/5floz of cold water into the empty tomato tin, swirl it around and add to the dish/tin, then mix once more.
  4. Cut the remaining two aubergines in half lengthways and place, skin-side down, on a chopping board. Score the flesh in a criss-cross pattern using the tip of a sharp knife, then place them, skin-side down, in a single layer on top of the bean mixture. Drizzle the scored flesh with the olive oil and season with black pepper.
  5. Cover the whole dish/tin with foil and bake in the oven for 45 minutes until the aubergines are tender. Preheat the grill to high.
  6. Remove the foil from the aubergine dish/tin and scatter the cheese evenly over the top. Place under the hot grill for 3&ndash4 minutes until golden brown and bubbling. Serve immediately.
  7. Cool any leftovers, then transfer to an airtight container and store in the fridge for up to 3 days.

This recipe is from Eat Well for Less: Every Day (BBC Books, £14.99). Photography by Andrew Burton.

You might also like:

Comments

Do you want to comment on this article? You need to be signed in for this feature


Aubergine chilli traybake recipe

Aubergines are really good at taking on flavours and here they&rsquore mixed with chilli, cumin, chickpeas and red kidney beans, then topped with more aubergines to make a delicious one-pot traybake. Finished with bubbling melted cheese, this is a hearty vegetarian dish.

Tip: Any leftovers can be eaten cold or reheated in a microwave oven. To reheat, place one portion on a suitable heatproof plate, cover with a piece of kitchen paper and heat on high for 3 minutes until hot through. If not piping hot, heat on high for a further 20 seconds at a time until hot through, then serve.

Ingredients

  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 400 g tin of chickpeas, drained and rinsed
  • 400 g tin of red kidney beans, drained and rinsed
  • 400 g tin of chopped tomatoes
  • 2 tsp olive oil
  • 80 g light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste
  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 14.1 oz tin of chickpeas, drained and rinsed
  • 14.1 oz tin of red kidney beans, drained and rinsed
  • 14.1 oz tin of chopped tomatoes
  • 2 tsp olive oil
  • 2.8 oz light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste
  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 14.1 oz tin of chickpeas, drained and rinsed
  • 14.1 oz tin of red kidney beans, drained and rinsed
  • 14.1 oz tin of chopped tomatoes
  • 2 tsp olive oil
  • 2.8 oz light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste

Details

  • Cuisine: British
  • Recipe Type: Aubergine
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 50 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 220°C/430°F/gas mark 7.
  2. Roughly chop one aubergine and place in a large, ovenproof dish or baking tin. Add the onion, garlic, thyme, cumin, chilli powder, salt and tomato purée, and mix together well, getting your hands in to ensure everything is coated in the spices.
  3. Add the chickpeas, kidney beans and tinned tomatoes. Pour 150ml/5floz of cold water into the empty tomato tin, swirl it around and add to the dish/tin, then mix once more.
  4. Cut the remaining two aubergines in half lengthways and place, skin-side down, on a chopping board. Score the flesh in a criss-cross pattern using the tip of a sharp knife, then place them, skin-side down, in a single layer on top of the bean mixture. Drizzle the scored flesh with the olive oil and season with black pepper.
  5. Cover the whole dish/tin with foil and bake in the oven for 45 minutes until the aubergines are tender. Preheat the grill to high.
  6. Remove the foil from the aubergine dish/tin and scatter the cheese evenly over the top. Place under the hot grill for 3&ndash4 minutes until golden brown and bubbling. Serve immediately.
  7. Cool any leftovers, then transfer to an airtight container and store in the fridge for up to 3 days.

This recipe is from Eat Well for Less: Every Day (BBC Books, £14.99). Photography by Andrew Burton.

You might also like:

Comments

Do you want to comment on this article? You need to be signed in for this feature


Aubergine chilli traybake recipe

Aubergines are really good at taking on flavours and here they&rsquore mixed with chilli, cumin, chickpeas and red kidney beans, then topped with more aubergines to make a delicious one-pot traybake. Finished with bubbling melted cheese, this is a hearty vegetarian dish.

Tip: Any leftovers can be eaten cold or reheated in a microwave oven. To reheat, place one portion on a suitable heatproof plate, cover with a piece of kitchen paper and heat on high for 3 minutes until hot through. If not piping hot, heat on high for a further 20 seconds at a time until hot through, then serve.

Ingredients

  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 400 g tin of chickpeas, drained and rinsed
  • 400 g tin of red kidney beans, drained and rinsed
  • 400 g tin of chopped tomatoes
  • 2 tsp olive oil
  • 80 g light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste
  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 14.1 oz tin of chickpeas, drained and rinsed
  • 14.1 oz tin of red kidney beans, drained and rinsed
  • 14.1 oz tin of chopped tomatoes
  • 2 tsp olive oil
  • 2.8 oz light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste
  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 14.1 oz tin of chickpeas, drained and rinsed
  • 14.1 oz tin of red kidney beans, drained and rinsed
  • 14.1 oz tin of chopped tomatoes
  • 2 tsp olive oil
  • 2.8 oz light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste

Details

  • Cuisine: British
  • Recipe Type: Aubergine
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 50 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 220°C/430°F/gas mark 7.
  2. Roughly chop one aubergine and place in a large, ovenproof dish or baking tin. Add the onion, garlic, thyme, cumin, chilli powder, salt and tomato purée, and mix together well, getting your hands in to ensure everything is coated in the spices.
  3. Add the chickpeas, kidney beans and tinned tomatoes. Pour 150ml/5floz of cold water into the empty tomato tin, swirl it around and add to the dish/tin, then mix once more.
  4. Cut the remaining two aubergines in half lengthways and place, skin-side down, on a chopping board. Score the flesh in a criss-cross pattern using the tip of a sharp knife, then place them, skin-side down, in a single layer on top of the bean mixture. Drizzle the scored flesh with the olive oil and season with black pepper.
  5. Cover the whole dish/tin with foil and bake in the oven for 45 minutes until the aubergines are tender. Preheat the grill to high.
  6. Remove the foil from the aubergine dish/tin and scatter the cheese evenly over the top. Place under the hot grill for 3&ndash4 minutes until golden brown and bubbling. Serve immediately.
  7. Cool any leftovers, then transfer to an airtight container and store in the fridge for up to 3 days.

This recipe is from Eat Well for Less: Every Day (BBC Books, £14.99). Photography by Andrew Burton.

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Aubergine chilli traybake recipe

Aubergines are really good at taking on flavours and here they&rsquore mixed with chilli, cumin, chickpeas and red kidney beans, then topped with more aubergines to make a delicious one-pot traybake. Finished with bubbling melted cheese, this is a hearty vegetarian dish.

Tip: Any leftovers can be eaten cold or reheated in a microwave oven. To reheat, place one portion on a suitable heatproof plate, cover with a piece of kitchen paper and heat on high for 3 minutes until hot through. If not piping hot, heat on high for a further 20 seconds at a time until hot through, then serve.

Ingredients

  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 400 g tin of chickpeas, drained and rinsed
  • 400 g tin of red kidney beans, drained and rinsed
  • 400 g tin of chopped tomatoes
  • 2 tsp olive oil
  • 80 g light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste
  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 14.1 oz tin of chickpeas, drained and rinsed
  • 14.1 oz tin of red kidney beans, drained and rinsed
  • 14.1 oz tin of chopped tomatoes
  • 2 tsp olive oil
  • 2.8 oz light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste
  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 14.1 oz tin of chickpeas, drained and rinsed
  • 14.1 oz tin of red kidney beans, drained and rinsed
  • 14.1 oz tin of chopped tomatoes
  • 2 tsp olive oil
  • 2.8 oz light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste

Details

  • Cuisine: British
  • Recipe Type: Aubergine
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 50 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 220°C/430°F/gas mark 7.
  2. Roughly chop one aubergine and place in a large, ovenproof dish or baking tin. Add the onion, garlic, thyme, cumin, chilli powder, salt and tomato purée, and mix together well, getting your hands in to ensure everything is coated in the spices.
  3. Add the chickpeas, kidney beans and tinned tomatoes. Pour 150ml/5floz of cold water into the empty tomato tin, swirl it around and add to the dish/tin, then mix once more.
  4. Cut the remaining two aubergines in half lengthways and place, skin-side down, on a chopping board. Score the flesh in a criss-cross pattern using the tip of a sharp knife, then place them, skin-side down, in a single layer on top of the bean mixture. Drizzle the scored flesh with the olive oil and season with black pepper.
  5. Cover the whole dish/tin with foil and bake in the oven for 45 minutes until the aubergines are tender. Preheat the grill to high.
  6. Remove the foil from the aubergine dish/tin and scatter the cheese evenly over the top. Place under the hot grill for 3&ndash4 minutes until golden brown and bubbling. Serve immediately.
  7. Cool any leftovers, then transfer to an airtight container and store in the fridge for up to 3 days.

This recipe is from Eat Well for Less: Every Day (BBC Books, £14.99). Photography by Andrew Burton.

You might also like:

Comments

Do you want to comment on this article? You need to be signed in for this feature


Aubergine chilli traybake recipe

Aubergines are really good at taking on flavours and here they&rsquore mixed with chilli, cumin, chickpeas and red kidney beans, then topped with more aubergines to make a delicious one-pot traybake. Finished with bubbling melted cheese, this is a hearty vegetarian dish.

Tip: Any leftovers can be eaten cold or reheated in a microwave oven. To reheat, place one portion on a suitable heatproof plate, cover with a piece of kitchen paper and heat on high for 3 minutes until hot through. If not piping hot, heat on high for a further 20 seconds at a time until hot through, then serve.

Ingredients

  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 400 g tin of chickpeas, drained and rinsed
  • 400 g tin of red kidney beans, drained and rinsed
  • 400 g tin of chopped tomatoes
  • 2 tsp olive oil
  • 80 g light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste
  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 14.1 oz tin of chickpeas, drained and rinsed
  • 14.1 oz tin of red kidney beans, drained and rinsed
  • 14.1 oz tin of chopped tomatoes
  • 2 tsp olive oil
  • 2.8 oz light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste
  • 3 aubergines
  • 1 onion, finely chopped
  • 3 garlic cloves, finely grated
  • 0.5 tsp dried thyme
  • 1 tsp ground cumin
  • 2 tsp mild chilli powder
  • 0.5 tsp fine sea salt
  • 3 tbsp tomato purée
  • 14.1 oz tin of chickpeas, drained and rinsed
  • 14.1 oz tin of red kidney beans, drained and rinsed
  • 14.1 oz tin of chopped tomatoes
  • 2 tsp olive oil
  • 2.8 oz light mature cheddar, grated
  • 1 pinch freshly ground black pepper, or to taste

Details

  • Cuisine: British
  • Recipe Type: Aubergine
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 50 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 220°C/430°F/gas mark 7.
  2. Roughly chop one aubergine and place in a large, ovenproof dish or baking tin. Add the onion, garlic, thyme, cumin, chilli powder, salt and tomato purée, and mix together well, getting your hands in to ensure everything is coated in the spices.
  3. Add the chickpeas, kidney beans and tinned tomatoes. Pour 150ml/5floz of cold water into the empty tomato tin, swirl it around and add to the dish/tin, then mix once more.
  4. Cut the remaining two aubergines in half lengthways and place, skin-side down, on a chopping board. Score the flesh in a criss-cross pattern using the tip of a sharp knife, then place them, skin-side down, in a single layer on top of the bean mixture. Drizzle the scored flesh with the olive oil and season with black pepper.
  5. Cover the whole dish/tin with foil and bake in the oven for 45 minutes until the aubergines are tender. Preheat the grill to high.
  6. Remove the foil from the aubergine dish/tin and scatter the cheese evenly over the top. Place under the hot grill for 3&ndash4 minutes until golden brown and bubbling. Serve immediately.
  7. Cool any leftovers, then transfer to an airtight container and store in the fridge for up to 3 days.

This recipe is from Eat Well for Less: Every Day (BBC Books, £14.99). Photography by Andrew Burton.

You might also like:

Comments

Do you want to comment on this article? You need to be signed in for this feature