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Grilled Aubergines with Tomato Chilli Paste

Grilled Aubergines with Tomato Chilli Paste

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    4 serving

Prep time:

Cook time:

Serves: 4

Try this exotic recipe for a simple but impressive starter dish.

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  • 2 tbsp red wine vinegar
  • 3 cloves garlic
  • 2 dried red chillies
  • 2 tbsp extra virgin olive oil
  • 2 aubergines
  • 800g plum tomatoes
  • 1 tsp oregano
  • 3 tsp marjoram leaves


Step 1

Slice the aubergines, place them in in a colander and sprinkle with sea salt. Leave for 30 minutes,then rinse and pat dry.

Step 2

For the tomato chilli paste, heat 2 tbs of olive oil in a thick-bottomed pan. Add the garlic and, when lightly coloured, add the dried oregano and chillies. Stir to combine. Add the tomatoes and break them up into the garlic with a spoon. Season and, when boiling, reduce the heat and simmer for 45 minutes, stirring to prevent sticking, until you have a thick paste. Remove from the pan and spread the paste onto a flat plate, then drizzle with olive oil.

Step 3

Preheat a ridged grill pan. Grill the aubergine slices on both sides until they are lightly brown and soft to the bite,about 3-4 minutes.

Step 4

Arrange the aubergines on a large plate and drizzle with the vinegar and some olive oil. Spread with the tomato paste and scatter the marjoram leaves over.

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