A quick and flavorful vegetarian dish featuring roasted aubergine in a spicy tomato sauce, perfect for lunch.
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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.
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.
Lightly salt the shredded aubergine and sprinkle with lemon juice if desired. Set aside.
Heat vegetable oil in a pan over medium heat. Add the dill seeds and allow them to sizzle for about 30 seconds.
Stir in the Dijon mustard, paprika, turmeric, and salt. Mix well.
Add the chopped garlic and onion, sautéing for 3 minutes over low heat until soft and fragrant.
Toss in the chopped tomatoes and stir to combine.
Pour in the vegetable broth, cover the pan, and let the mixture simmer on low heat for 10 minutes, stirring occasionally.
While the sauce simmers, chop the red capsicum into chunks and blend it into a smooth purée using a blender or food processor.
Add the red capsicum purée to the simmering sauce and stir well.
Use a hand blender or transfer the sauce to a blender to make it smooth (optional). Return the blended sauce to the pan.
Add the shredded roasted aubergine to the sauce. Stir until well combined.
Cover the pan and let it simmer over low heat for 5-8 minutes, allowing the flavors to meld together.
Serve the spicy roasted aubergine in tomato sauce warm with flatbread, steamed rice, or as a dip with toasted bread.
Garnish with fresh coriander or a drizzle of olive oil for added flavor.
For a smokier flavor, roast the aubergines over an open flame.
Adjust the spice level by adding more or less paprika.
How do I roast aubergines for the best flavor in spicy tomato sauce?
To roast aubergines, place them directly on a gas burner or grill over medium flame. Roast for about 5-7 minutes, turning occasionally until the skin is charred and the insides are soft. This method enhances their flavor and texture, making them perfect for your spicy tomato sauce.
Can I make this roasted aubergine dish vegan-friendly?
Yes, this roasted aubergine in spicy tomato sauce recipe is already vegetarian and can easily be made vegan. Just ensure that the Dijon mustard you use is vegan-friendly, and you can skip the optional lemon juice if you prefer. The dish is naturally rich in flavors and perfect for a vegan meal.
What are some good substitutions for ingredients in this roasted aubergine recipe?
If you don't have dill seeds, you can substitute them with cumin seeds or fennel seeds for a different flavor profile. For the vegetable broth, you can use water or any other broth you have on hand. Additionally, if you don't have red capsicum, yellow or green bell peppers can work as a substitute.
How should I store leftover roasted aubergine in spicy tomato sauce?
Store any leftover roasted aubergine in spicy tomato sauce in an airtight container in the refrigerator. It should last for about 3-4 days. You can also freeze it for longer storage; just make sure to let it cool completely before transferring it to a freezer-safe container.
What can I serve with roasted aubergine in spicy tomato sauce?
This dish pairs wonderfully with flatbread, steamed rice, or even as a dip with toasted bread. You can also serve it alongside a fresh salad or roasted vegetables for a complete meal. Garnishing with fresh coriander or a drizzle of olive oil adds an extra layer of flavor.
