Hello all!! I’ve been busy but I’m back with another recipe for you all, which is vegan friendly Mediterranean inspired and quick to make, in about 30 minutes or under. This could make a summer salad as well as a stew served over rice. Feel free to experiment with the fresh herbs used in this dish.
2 Brown Onions, roughly cut
2 Cloves of Garlic peeled
1 Bell Pepper roughly cut, after deeseeding
Olive oil to saute
Fresh Mint And Basil , to taste
Salt and Black Pepper to taste
Around 6-8 Baby Aubergines Cut in half and lightly salted to remove bitterness/3 Medium Aubergines, sliced into rounds
Firstly, wash and halve the aubergines, and sprinkle the salt over them, if using the baby aubergines. If using the larger ones, this wont be needed. Leave for about 10 minutes. Rinse and place in a baking tray and sprinkle with olive oil. Bake in a tray for 15 minutes on 200 electric oven, until they are wrinkly on the skin and soft on the inside. For the bigger aubergines add around 10 minutes more for this kind of effect.
Meanwhile, Put the onions, peppers and tomatoes into a blender or food processor, and blend to a paste.
Fry the paste on a medium heat with the lid on to almost steam fry the paste to evaporate the water content caused by the onions and sweet pepper. Do this for around ten minutes or so that the aubergines and sauce are cooking at the same time. When this is done add some water and the aubergines to the sauce, for 5 minutes, adding both the herbs. Check seasoning, and season if necessary.
Serve the stew with hot with avocado and rice, or as a side dish to any meal.