Recipes - Eggplant and Tomato Braise with Chermoula
This makes an excellent vegetable side dish with meat. It is a tasty way to cook eggplants to give lots of flavour.
2 small eggplants cut into chunks
2 cloves of garlic (sliced)
2 purple onions (roughly chopped)
1 tablespoon of Ground's Chermoula
2 tomatoes peeled and coarsely chopped
75mls of olive oil
salt and pepper
Heat the half the olive oil in a large fry pan and cook the eggplant until it is soft. Remove from the pan and set aside.
Saute the garlic and onion in the remaining oil for a few minutes until they soften, then add the Chermoula, stir well and cook for a further 1-2 minutes. Return the eggplant to the pan, add the tomatoes and mix well. Cook for a 4 more minutes, or until the tomatoes have cooked down into the mixture. Taste for seasoning.
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