feed me vega
Deliciously vegetarian: this aubergine recipe
Name someone who doesn’t like aubergine. I don’t know any. In fact, without exaggerating, it’s the editorial team’s favourite vegetable. No wonder, because you can take it in all kinds of directions. Aubergine is delicious in tagine, especially with that other crowd favourite: chickpeas. Colleague Kiki often makes this dish; she got it as a gift from a friend, and now we’re passing it on to you. Make it soon, because it’s fingerlicking good.
door Lauretta Baarends
I like to serve the stew with pearl couscous, but of course you can also have rice or couscous with it. You can also add chicken, falafel or tempeh to the stew—whatever you like! A delicious and nutritious work break, after which you’ll be ready to go at full speed again.
How to make the stew
- Preheat the oven to 200 degrees. Cut the aubergine into pieces. Take a bowl and make a spread from 2 tablespoons of olive oil, ground cumin, and a little salt and pepper.
- Place the aubergine on a baking tray, coat it with the spread and bake for 25 minutes.
- Finely chop the onion and sauté it in the pan.
- Add the tomato purée, tomato pulp and ras el hanout spices, and simmer for 10 minutes.
- Then add the aubergine and finally the chickpeas.
- Let it simmer for a little longer and serve over the couscous or rice. Add a dollop of yoghurt on the side and top with coriander. Absolutely delicious!
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