This satisfying aubergine stew has smoky, nutty flavour vibes, which remind me of a traditional baba ganoush dip. Serve with rice, bread for dunking or coated over pasta – delicious!
Serves: Two adults and two children | Time: prep time: 10 mins cook time: 4-7 hours
Ingredients
2 large aubergines (eggplants)
1 x 400g (14oz) can of crushed tomatoes
1 low-salt vegetable or chicken stock cube*
1 tsp sugar or honey* for over 1’s (optional)
1 tbsp tomato purée (paste)
2 tsp dried mixed herbs 15g (1⁄2oz) dried porcini mushrooms
2 tsp ground cumin
2 tsp smoked paprika
1 tsp sesame oil sesame seeds, to serve (optional)
A little freshly ground black pepper
Method
- I find this dish is best if you peel the aubergines, but it’s not necessary. To peel, I recommend using a sharp paring knife to very thinly slice the skin off the outside, being careful to avoid removing too much of the aubergine flesh. Whether you’ve peeled them or not, cut the aubergines into cubes, approx. 2cm (3⁄4in) in size – no need to be precise as we’ll mash it all later.
- Add the cubed aubergine to the slow cooker, followed by the can of tomatoes. Fill up the empty can with cold tap water and swill it round to catch any remaining tomato, then add this to the slow cooker too. Crumble the stock cube into the slow cooker, before adding all the remaining ingredients, apart from the sesame oil and sesame seeds. Give it all a really good stir, then press all the aubergine chunks down into the liquid and pop the lid on the slow cooker. Cook on HIGH for 4 hours, or LOW for 6–7 hours.
- Once the stew is done and the aubergine is super tender, add the sesame oil and use a potato masher to break down the chunks of aubergine (as pictured in the small bowl). Stir everything together so that the mashed aubergine gives the stew a thick, luscious consistency. Or you can leave it chunky if you prefer (as pictured in the larger bowl). Serve with a sprinkling of sesame seeds if you wish.
- If serving to little ones, note that even though the dried mushrooms will have rehydrated and softened, babas may still find them tricky to chew, so you can remove these from their portion. Alternatively, pop their portion onto a clean chopping board and run a sharp knife over it, or whizz in a food processor.
No slow cooker? Add all the ingredients to a saucepan, cover and simmer over a low heat on the hob for approx. 30–40 minutes, until the aubergine is tender. Mash or blend with a stick blender and add the sesame oil and seeds to finish.
Aubergine stew from Fast Family Food by Rebecca Wilson is published by DK, out now, rrp £18.99
