7 ingredients for our best vegan Aubergine recipe
AUBERGINE RATATOUILLE & ROASTED POTATOES
Guest chef & ODDBOX blogger Camille (@callherchef)
(Vegetarian - Vegan - Gluten-free)
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Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4
Ingredients:
1 Aubergines (chopped)
1 Red onion (chopped)
1 Tomato (chopped, optional)
2 Bay leaves
1 tbsp Rosemary
1 tbsp Dried thyme
2 tbsp Olive oil
1 Tin chopped tomatoes
500 g Potatoes
Recipe:
- Preheat the oven to 190C
- In a saucepan, cook the onion, aubergine, bay leaves and herbs in olive oil, over medium to high heat, for 5 minutes. Add a good pinch of salt and stir often to prevent from burning.
- Add the green pepper and fresh tomato. Cover and cook for an extra 5 minutes over low heat.
- Add garlic, tomato (from the tin) and 1⁄2 glass of water. Bring to a boil, then simmer for 20 minutes. Season to taste.
- Roast the potatoes with a drizzle of olive oil, salt and pepper for about 20 minutes or until tender on the inside and crispy on the outside. Crush with the back of a spoon. Serve hot with the aubergine ratatouille.
