Inspiration

PERSIAN AUBERGINE STEW

Tabbi Eats

This is a delicious and fabulous vegetarian dish that you will come back to again and again. How this dish is originally made isn’t truly healthy but I have changed this family recipe so that it is, whilst maintaining the taste.

 

Serves 4

 

Ingredients

4 Aubergines

1 Onion

3 Cloves of garlic

3 tbsp rapeseed oil

2 tsp garlic granules

2-3 tsp liquid smoke (optional)

6 medium sized tomatoes

2 tsp tomato puree

2 Cups of basmati rice

Method

  1. Pre-heat the oven to 200°C. Depending on the size of your aubergines, line 1 or 2 baking trays with baking parchment

  2. Remove the skin of all four aubergines and place in a mixing bowl. Add 2 tbsp of the oil, garlic granules, liquid smoke (if using) and salt. Mix thoroughly so the aubergines are coated and place on the baking tray (if they slightly overlap on the tray, that is completely fine). Cover the top of the baking tray with foil, this stops the aubergines from drying out. Cook in the oven for 20-25 minutes, the aubergines should be cooked through and be soft 

  3. While the aubergines are cooking finely chop the onion and garlic. Cut the tomatoes into discs and set aside until the aubergines are fully cooked

  4. Once the aubergines are cooked, heat a pan on medium heat and add the remaining tbsp of oil.  Add the chopped onion and garlic and cook until golden. Then add the aubergines, tomatoes and tomato puree. Using a wooden spoon gently combine everything, add a small amount of water, enough for the aubergines to be in a small amount of liquid but definitely not floating. Add a bit more salt, lower the heat and cover the pan with a lid. Allowing everything to simmer for 10-15 minutes

  5. While the stew is cooking, cook your rice according to the packets instructions

  6. After the stew has simmered on a low heat, it is ready, serve it with your rice and enjoy a fantastic meal!

 

 

Tabbi Eats

A healthy eating consultancy founded by Dr Mahtab Chenevix-Trench. Mahtab has a PhD in Developmental Genetics and spent the last  decade within the pharmaceutical industry and therefore has a vast knowledge of different therapy areas. Her two passions in life are science and food, having completed a Nutrition course at Leith, she has combined her scientific know how and the natural goodness of food to create Tabbi Eats.

 

Tabbi Eats uses the latest scientific research to create bespoke meal plans for clients. There is a real focus on getting results, whether it is to improve health promote weight loss or manage an ongoing condition Tabbi Eats will provide a plan just for you.

 

www.tabbieats.com

Tabbi eats