Roasted Aubergine

Something simply vegetarian but full of bold and beautiful flavours that won’t leave you thinking “where’s the meat?”

vegetarian dish

aubergines

Roast aubergines are just the best! So comforting.

roasted aubergines

roasted aubergine couscous

vegetarian dinner idea

_ Roasted Aubergine

Ingredients

Serves 4

Cooking time: 30 mins

Prep time:  20 mins

 

300g leeks, finely chopped

12 baby tomatoes, chopped

1 Knorr Naturally Tasty Tuna Napolitana

80ml balsamic vinegar

1x 340g tin chopped peeled tomatoes

125ml water

8 large or 12 medium aubergines

250ml couscous

1 tsp smoked paprika (optional)

2 cloves garlic, crushed (optional)

10 olives, pitted and chopped

125ml sour cream

80ml toasted pine nuts

60ml fresh dill, chopped

 

Preheat the oven to 180’c. Fry the leeks until softened. Remove half from the pan and mix with the chopped baby tomatoes and reserve for the couscous.

To make the sauce, add the Knorr Naturally Tasty Tuna Napolitana and balsamic vinegar to the remaining leeks in the pan and stir until combined. Then add the chopped tinned tomatoes and 125ml water and cook until thickened and reduced slightly. Remove from the heat.

Slice the aubergines in half lengthways and then deeply score in a criss-cross pattern, taking care not to cut through the skin. Place on a baking tray and brush with oil and season with salt and pepper. Roast for 25-30 minutes until soft (depending on the size of the aubergines).

While the aubergine cooks, make the couscous according to the packet instructions. Add the cooked leeks and fresh tomato mix, together with the smoked paprika, crushed garlic and olives. Lastly add the sauce and mix well. The Knorr packet mix adds all the flavour needed, so it’s up to you if you would like an extra kick of paprika and garlic like I do.

Remove the aubergines from the oven, serve on a large platter with heaped spoonfuls of the couscous. To serve, drizzle with sour cream and a sprinkling of toasted pine nuts and dill.

 

July 30.