aubergines

628K views · 7.3K reactions | These Hasselback Aubergines are the ultimate flavour-packed centerpiece 🌱 Baked in a rich tomato and harissa ragu, these hasselback aubergines become super tender and are bursting with flavour. While this recipe looks impressive, it’s surprisingly simple to make and perfect for sharing with friends and family. To balance the richness, we love serving it with steamed tenderstem broccoli or a fresh, crispy green salad. For the aubergines:
3 aubergines
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon za’atar
125ml olive oil
pinch of sea salt
 For the tomato ragu:
1 small red onion, finely chopped
3 cloves garlic, finely chopped
2 teaspoons paprika
1 tablespoon harissa paste
1 x 400g tin chopped tomatoes
1 tablespoon tomato purée
1 tablespoon balsamic vinegar
drizzle of olive oil
drizzle of tahini (optional)
handful of basil, roughly chopped
pinch of sea salt

For the topping:
2 slices good-quality sourdough bread
2 tablespoons nutritional yeast
35g almonds, roughly chopped
pinch of sea salt
 1. Preheat the oven to 180°C fan / 390°F. To prepare the aubergine, slice thinly widthways, stopping about 2cm from the bottom so that they hold together; place on a large baking tray. 2. In a small bowl, combine the paprika, cumin, za’atar, olive oil and a generous pinch of salt. Pour over the aubergines and use a pastry brush to spread the mixture in between the slices. Place the tray in oven and cook for 40–45 minutes, until tender. 3. To make the tomato ragu, warm the olive oil in a shallow casserole dish set over medium heat. Add the onion, garlic and a pinch of salt; cook for 5–10 minutes until softened. Stir in the paprika, harissa, tomatoes, tomato purée and vinegar; half fill the empty tin with water and pour this in too. Bring to a simmer; cook for 15–20 minutes until rich and glossy. 4. To make the topping, place all of the topping ingredients in a food processor and blitz until you have chunky breadcrumbs. 5. Once the aubergines are cooked, remove from the oven and transfer to the casserole dish; scatter over the breadcrumbs. Place in the oven and cook for 5–10 minutes until golden. Serve with a drizzle of tahini and fresh basil. | Deliciously Ella

Zoete aubergines met sumak-sesam - Food and Friends

Indiase baingan bharta (goddelijke puree van rokerige aubergines)

Culy Homemade: aubergine-omelet met sojasaus en rijst

Culy Homemade: pasta met rokerige auberginesaus en walnoten - Culy.nl

Afghaanse auberginestoof: borani banjan

Gestoomde aubergine - Food and Friends