Making a great big batch of saucy aubergines is a great way to see in the week. This one is great as it is, or you can turn it into a chickpea bake, a pasta sauce, or a coconutty curry. Enjoy.
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Serves
6
Aubergine
Garlic Clove
Basil
Chilli Flakes
Tinned Cherry Tomatoes
Red Wine Vinegar
Olive Oil
Black Pepper
Salt
Unlock the remix meals
Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Learn More
Serves
6
Aubergine
Garlic Clove
Basil
Chilli Flakes
Tinned Cherry Tomatoes
Red Wine Vinegar
Olive Oil
Black Pepper
Salt
Unlock Mob Premium
Unlock the remix meals
Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Download the Mob app to access speedy and delicious recipes that use this base recipe. So after one big cook, you can make multiple meals.
Learn More
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the grill to medium-high and dice the aubergine into 2cm pieces. Put the aubergine onto a tray and whack under the grill for 10 mins, then flip and grill for another 5-10 mins until charred and soft. Remove from the grill and season with salt and pepper.
Step 2.
Slice the garlic and finely chop the basil stalks. Heat a shot of oil in a large pan over a low-medium heat and add the garlic, chilli flakes and basil stalks, frying gently for 3 mins until just golden. Tip in the roasted aubergine and canned tomatoes, squashing the tomatoes down a bit. Simmer for 20-25 mins.
Step 3.
Tear the basil leaves and mix through the sauce along with the red wine vinegar, seasoning with salt and pepper. Cool and decant into an airtight container and store in the fridge or freezer.
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