April 28, 2012

WHAT WE ARE EATING: Aubergines with tomatoes, garlic & thyme

This is one of my favourite meals ever & I make it all the time. It's super healthy too, which makes me happy! I normally serve it with a french baguette, but recently I made a less-salted version for the kiddos & mixed it with some quinoa which really worked.

So here's what you need for 2 people as a main:
(recipe adapted from Gino D'acampo)

- 2 vegetable stock cubes or powder to the equivalent (I use Organic Swiss Bouillon).
- 2 litres of water
- 2 tablespoons of olive oil
- 3 Medium Aubergines (approx' 200g each)
- 3 garlic cloves, peeled & halved
- 1. 5 - 2 tins of chopped tomatoes (400g size tin)
- 3 large plum tomatoes, de-seeded & quartered
- 1 tablespoon of fresh thyme leaves
- Sea salt & freshly ground black pepper
- Bread if your choice to serve

and here's what you'll need to do:

1. Pour your 2 litres of water into a large pan & add your stock cubes / bouillon powder & bring to the boil.
2. Top & tail your aubergines taking off about 1cm from both ends, then chop into roughly 3cm chunks.
3. Once your stock is boiling, add your aubergines & cook for approx 8 minutes.

4. Drain in a colander & gently press out any excess water. Set aside.

5. Over a medium heat, heat your oil in a large saucepan & sizzle your garlic for about one minute, taking care not to let it burn.
6. Add your aubergines & continue to cook for about 5 minutes, stirring occasionally.
7. Add 1 and a half tins of your tinned chopped tomatoes, season well with the salt & pepper & continue to cook over a medium heat for 20 minutes, checking & stirring occasionally.

8. Add your quartered plum tomatoes & fresh thyme leaves. If the mixture looks too thick for your taste, add the remaining tinned tomatoes. Cook for a further 10 minutes.

9. Taste, adding more salt & pepper if you desire, then take off the heat.

10. Serve with your fresh bread.

Mmmmmmm! Enjoy x

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