Recipe: Vegan Sicilian-Inspired Eggplant

on

One of my vegan friends made this delicious dish when we did a cooking night together - this recipe is originally from Jamie Oliver (but here adapted to make entirely fool-proof with less "difficult" ingredients)

(Serves 4-5) 

INGREDIENTS:
  • 3 tbsp olive oil 
  • 2 medium/large eggplants 
  • 3 medium tomatoes
  • 1 red onion
  • 1 garlic clove
  • 8 green olives
  • generous sprinkling of oregano
  • salt to taste 
  • (optional: 1 bunch parsley)
METHOD:
  1. Slice eggplant into large chunks. Heat olive oil in a large pan over medium-high heat and add eggplant, oregano, salt and toss to coat. 
  2. Turn up heat to high and cook for 4-5 minutes until eggplant browns slightly 
  3. Peel and finely chop onion + garlic. If using parsley, chop that too and add to the eggplant, cooking for a further 2 minutes. Feel free to add more oil to the pan if the eggplant dries
  4. Add olives to the mix, let simmer for 3-4 minutes then add tomatoes and simmer for another 15 minutes until the eggplant is tender. 
Serve with brown rice or couscous.
I couldn't help take a photo of my friend's awesome takeaway container (lunch box)!

Comments

Post a Comment