I invented this recipe for fried aubergines and tomato the other day and it doesn’t really have a name – it’s really just fried aubergines and tomatoes with a bit of salt – a bit like a simpler version of ratatouille but without the other ingredients. The aubergines are starting to ripen at the moment and it won’t be long before we have plenty of them so I’m trying out different ways of cooking them in preparation.
One of the problems with frying aubergines is that they absorb a lot of the oil. So, in this recipe I dry fry them for ten minutes in a frying pan or so before adding any oil, giving the aubergine pieces enough time to take on a lovely golden brown colour.
Fried Aubergines and Tomato
This recipe is quick to prepare and is best served warm.
- 4 medium-sized aubergines, halved lengthways and then cut into 1cm slices
- 2 large tomatoes, coarsely grated
- extra virgin olive oil
- Heat a frying pan on a high heat.
- When hot, add the aubergine slices, cover and cook for 5 minutes.
- Turn them over and cook for a further 5 minutes.
- Drizzle over some extra virgin olive oil and season with salt.
- Keep turning the aubergines every so often until they have got some good colour.
- Add the tomatoes and fry on a high heat for another couple of minutes
- Turn the heat down low and cook for another 5 minutes or so.
- Leave the lid on and leave in the pan until you need to serve them.
Dried aubergines have a firm consistency when cooked. I’m still not sure whether this is a good thing or if they need to be cooked for longer. For this recipe, I soaked the dried aubergines overnight in cold water but next time, I will try putting them in boiling water to see if they soften up more. For more information about cooking with dried vegetables, see this page. Information about how to make your own solar drier can be found here.
- 2 cups dried aubergines, soaked in boiling water overnight
- 1 onion, roughly
- 4 tomatoes, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon chilli powder
- salt and pepper
- extra virgin olive oil
- On a fairly high flame, heat the oil in a frying pan.
- Add the cumin seeds and fry for 30 seconds.
- Add the onion and fry until soft.
- Drain the aubergine and add to the pan.
- Toss well and continuing frying, adding the remaining spices and seasoning with salt and pepper.
- Add the tomatoes and cook for another 5 minutes or so.
- Cover and continue frying until the aubergines are soft
Pisto – Rattouille
As a way of conserving the aubergines and having a taste of summer at some later point in the winter months, I decided to use the neighbour’s recipe to make some Spanish pisto (or ratatouille). The only difference between the two is that this is a slightly slushier version with the vegetables diced smaller.
The quantities here will make about seven 400g jars.
5 large aubergines
5 Italian green peppers
2 or 3 large onions5-7 tomatoes
Dice all the ingredients into 1cm cubes.
In a large pan, fry the onion in some olive oil until soft. Add the green pepper and fry for another couple of minutes before adding the diced aubergine. When the aubergine is soft, add the courgette and tomato and fry until the mixture is soft and slushy. Cook for a further couple of minutes until it is slightly dryer and then bottle.
Cook in a bain marie for 15 minutes.