Spiced Aubergines

Name: Spiced Aubergines
Cuisine: Irish
Ingredients: 500 g aubergines, cut into slices 2cm thick; 250 ml extra virgin olive oil, plus 6 tablespoons; 2 teaspoons cumin seeds; 50 ml water; 6 large garlic cloves, coarsely crushed; 2.5 cm cube of fresh ginger, peeled and coarsely chopped; 350 g very ripe tomatoes, peeled and finely chopped, or 1 × 400 g tin of chopped tomatoes plus 1 teaspoon caster sugar; 350 g very ripe tomatoes, peeled and finely chopped, or 1 × 400 g tin of chopped tomatoes plus 1 teaspoon caster sugar; 1 teaspoon fennel seeds; 350 g very ripe tomatoes, peeled and finely chopped, or 1 × 400 g tin of chopped tomatoes plus 1 teaspoon caster sugar; ¼ teaspoon cayenne pepper (more if you like); pinch of salt; 1 tablespoon ground coriander seeds; ¼ teaspoon ground turmeric; 25–50 g raisins

Preparation info

Serves
6

Difficulty
Easy

Appears in

The New Ballymaloe Bread Book

By Darina Allen

Published 2023

About

A brilliant topping for pizzas or flatbread. Scatter with fresh coriander leaves when cooked.

Ingredients

250 ml extra virgin olive oil, plus 6 tablespoons
500 g aubergines,

Europe
Ireland
Garnish
Gluten-free
Vegan

Method

Heat 175ml of the oil in a deep (25–30cm) frying pan. When it’s almost smoking, add a few aubergine slices and cook until golden and tender on both sides. Remove and drain on a wire rack set over a baking sheet. Repeat with the rest of the aubergines, adding more oil if necessary. Alternatively, brush the aubergines slices generously with extra virgin olive oil and cook on a hot griddle pan.