Roasted Aubergine in Spicy Tomato Sauce recipe

Roasted Aubergine in Spicy Tomato Sauce

by Diana Opoti (@dianaopotieats)
Prep Time
15min
Cook Time
30min
Total Time
45min

A quick and flavorful vegetarian dish featuring roasted aubergine in a spicy tomato sauce, perfect for lunch.

Ingredients

4 Servings
(1 serving = one portion)

For the Aubergine

  • 2piece
    medium aubergines
  • Salt to taste
  • Lemon juice (optional)

For the Sauce

  • 1tsp
    dill seeds
  • 2tsp
    Dijon mustard
  • 1tbsp
    paprika
  • 1tsp
    turmeric
  • Salt to taste
  • 3clove
    garlic, finely chopped
  • 1piece
    medium onion, finely chopped
  • 3piece
    medium tomatoes, chopped
  • 1cup
    vegetable broth
  • 1piece
    red capsicum
  • 2tbsp
    vegetable oil

How to make Roasted Aubergine in Spicy Tomato Sauce

Roast the Aubergines

  1. Place the aubergines directly on a gas burner or grill over medium flame. Roast, turning occasionally, until the skin is charred and the insides are soft. This takes about 5-7 minutes.

    Step 1.1: Place the aubergines directly on a gas burner or grill over medium flame
  2. Allow the aubergines to cool slightly. Peel off the charred skin, then shred the soft insides using a fork or chop finely with a knife.

    Step 1.1: Allow the aubergines to cool slightly
  3. Lightly salt the shredded aubergine and sprinkle with lemon juice if desired. Set aside.

Prepare the Spicy Tomato Sauce

  1. Heat vegetable oil in a pan over medium heat. Add the dill seeds and allow them to sizzle for about 30 seconds.

  2. Stir in the Dijon mustard, paprika, turmeric, and salt. Mix well.

  3. Add the chopped garlic and onion, sautéing for 3 minutes over low heat until soft and fragrant.

  4. Toss in the chopped tomatoes and stir to combine.

    Step 2.1: Toss in the chopped tomatoes and stir to combine
  5. Pour in the vegetable broth, cover the pan, and let the mixture simmer on low heat for 10 minutes, stirring occasionally.

Cheat Addition (for Extra Flavor and Color)

  1. While the sauce simmers, chop the red capsicum into chunks and blend it into a smooth purée using a blender or food processor.

  2. Add the red capsicum purée to the simmering sauce and stir well.

  3. Use a hand blender or transfer the sauce to a blender to make it smooth (optional). Return the blended sauce to the pan.

  4. Add the shredded roasted aubergine to the sauce. Stir until well combined.

    Step 3.1: Add the shredded roasted aubergine to the sauce
  5. Cover the pan and let it simmer over low heat for 5-8 minutes, allowing the flavors to meld together.

  6. Serve the spicy roasted aubergine in tomato sauce warm with flatbread, steamed rice, or as a dip with toasted bread.

  7. Garnish with fresh coriander or a drizzle of olive oil for added flavor.

Tips & Tricks

  1. For a smokier flavor, roast the aubergines over an open flame.

  2. Adjust the spice level by adding more or less paprika.