Name: Aubergine Chermoula
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 1 tsp of cumin; 0.5 red pepper, cored, deseeded and cut lengthways into thing stips then halved; 1 handful of raisins; 400 g of chopped tomatoes; 3 tbsp of red wine vinegar; 2 tsp of caster sugar; 0.5 onion, cut in half and thinly sliced; 3 cloves of garlic; 1 tsp of sweet paprika; 2 tbsp of clear honey; 2 aubergines, trimmed and cut into 2.5cm cubes; 1 tbsp of olive oil

Aubergine Chermoula

By Natoora

Published on 11 April 2022

This aubergine chermoula recipe comes from Persian chef Sabrina Ghayour, taken from her fantastic book "Persiana". Sabrina runs popular supper clubs and pop-up events which showcase the best seasonal produce. Need more aubergine recipe inspiration? Look no further.

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Time and servings

50 minsTotal time

6Servings

10 minsPrep time

40 minsCooking time

Ingredients

1 tsp of cumin
0.5 red pepper, cored, deseeded and cut lengthways into thing stips then halved
1 handful of raisins
400 g of chopped tomatoes
3 tbsp of red wine vinegar
2 tsp of caster sugar
0.5 onion, cut in half and thinly sliced
3 cloves of garlic
1 tsp of sweet paprika
2 tbsp of clear honey
2 aubergines, trimmed and cut into 2.5cm cubes
1 tbsp of olive oil

Method

Step 1
Heat a good glug of olive oil in a saucepan over a medium heat, then add the aubergine and sauté until golden brown. Season with salt half way through. Once browned but not blackened, remove the aubergine from the pan and set aside.
Step 2
Put the pan back on the heat, reduce the temperature to low, add the onion slices and cook until caramelised, ensuring you stir them so that they cook and colour evenly. Just as they start to brown, add the garlic paste, cumin, cinnamon and paprika and stir, then add the pepper strips and continue to sauté until the vegetables soften and the peppers are no longer raw. Add the raisins and a touch more salt and fry for a further 5 minutes before adding the chopped tomatoes. Cook for another 5 minutes, then add the red wine vinegar, sugar and the honey.
Step 3
Increase the temperature and stir fry the mix for a minute or two (ensuring it doesn’t burn), then reduce the temperature to low and, using a potato masher, lightly mash the mixture and stir it to ensure it is evenly cooked.
Step 4
Stir in the cooked aubergine and cook for about 8 minutes over a low heat, then turn off the heat, but leave the pan on the hob to cool slightly and allow the flavours to meld.
Step 5
Serve warm with focaccia or toasted bread

Aubergine Chermoula