Serves: 6-8
Middle-eastern inspired vegan dip to serve with your breakfast, lunch or dinner! You can serve it with crudites, with pitta and falafel or with a meaty meal - hot or cold. The dish is very easy to put together - just throw all the ingredients in a heat prove pan and allow to stew on its own. I like it spicy - if you prefer milder flavour adjust the harissa to your liking.
750 g aubergine, cubed (about 1'' pieces)
1 medium red onion, sliced
5 garlic cloves, sliced
2 tsp coriander seeds, toasted and ground
2 tsp cumin seeds, toasted and ground
2 tsp sweet paprika
1 tsp smoked paprika
1 Tbsp harissa (or less if you do not like spicy)
1 Tbsp pomegranate molasses
1 Tbsp vegetarian oil
1 can (400 ml) cherry tomatoes
3 Tbsp tomato paste
1 Tbsp water
salt and black pepper
1. Heat up the oven to 200*C.
2. Mix all the ingredients in a heatproof pan. Cover with a lid or tightly with silver foil. Pop in the oven and bake for about 1 to 1.5 hrs. DO check a couple of times if not too dry (depending on how well the lid fits) - if necessary ad 1-2 Tbsp water. Mix it each time you check.
3. The dip is ready when all the aubergine is soft and falling apart.
4. Serve immediately. You can store the leftovers in the fridge and serve cold - it tastes equally delicious!
5. Enjoy!
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