Aubergine Chermoula – from ‘Persiana’

Heat a couple of tablespoons of olive oil in a largish casserole and add two cubed (about 1 inch cubes) aubergines. Cook until golden brown, sprinkling generously with sea salt flakes half way through the cooking (This allows initial browning for flavour and then later, water release). Set aside.

In the same pan (now empty), add half a thinly sliced onion and cook on a lowish heat until caramelised (20 mins maybe). Next add 3 crushed garlic cloves, 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1 tsp sweet paprika and stir before adding 1/2 a red pepper cut into strips lengthways and sauteing until no longer raw. Add a handful of plump golden raisins and a touch more salt before adding a 400g tin of chopped tomatoes and cooking for 5 more minutes. At this point you need to add 50ml of red wine vinegar (about 3 Tbsp), 2 Tbsp of caster sugar and 2 Tbsp of runny honey.

That’s it… just load it into sterilised jam jars and keep sealed. Its ready to eat immediately.


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