Serves 8
35 min
Creole Aubergines
Recipe GLPR5634bd16cd5bbc
A vibrant, aromatic Creole vegetable stew featuring tender cubed aubergines simmered with bell peppers, onions, and garlic in a spiced tomato sauce. The eggplants are first pan-fried until golden, then combined with fragrant paprika, cumin, and canned cherry tomatoes to create a rich, warming dish. Finished with fresh parsley and bright lime wedges for a complete, satisfying meal.
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Ingredients
6 tbsp olive oil
2 onions, peeled and finely chopped
4 cloves garlic cloves, peeled and chopped
1 green bell pepper, seeds removed and chopped
1 red bell pepper, seeds removed and chopped
3 large aubergines, cut into cubes
¼ tbsp hot paprika
¼ tbsp sweet paprika
2 tsp ground cumin
800 g canned cherry tomatoes
½ tsp soft light brown sugar
salt and freshly ground black pepper to taste
2 tbsp fresh parsley leaves, chopped
8 lime wedges
350 ml water
Directions
Heat 2 tablespoons of the olive oil in a large frying pan over medium heat. Add the chopped onions, garlic, green pepper, and red pepper. Cook, stirring frequently, for 3-4 minutes until the vegetables begin to soften.
While the pepper mixture cooks, heat the remaining 4 tablespoons of olive oil in a separate sauté pan or casserole over medium-high heat. Working in batches to avoid crowding, add the aubergine cubes and cook for 4-6 minutes, turning occasionally, until golden-brown on all sides. Transfer the cooked aubergine to a warmed plate using a slotted spoon. Repeat with the remaining batches until all aubergine is cooked.
Stir the hot paprika, sweet paprika, and ground cumin into the softened onion mixture. Cook for 1 minute, stirring constantly, until the spices become fragrant and fully incorporated.
Add the canned cherry tomatoes and brown sugar to the spiced onion mixture. Return the golden aubergine cubes to the pan, stirring gently to combine all ingredients. Season generously with salt and freshly ground black pepper to taste.
Pour 350ml of water into the pan, stirring well to combine. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and allow it to simmer gently for 15-20 minutes, stirring occasionally, until the liquid has thickened and the flavors have melded together.
Transfer the Creole aubergines to a serving dish, sprinkle generously with chopped fresh parsley, and arrange the lime wedges around the dish. Serve warm, allowing each diner to squeeze lime juice over their portion as desired.
