Slow-cooked aubergines, tamarind, roasted onion, white bean purée

  • Main
  • easy
  • 4
  • 1 hour 10 minutes, plus 2 hours 45 minutes to make the stock



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Slow-roast aubergines

White bean purée

Tamarind sauce

To serve

Roasted vegetable stock

To begin, make the roasted vegetable stock. You will not need all of it for this recipe, but any excess can be frozen for use in other dishes. Heat the vegetable oil in a large saucepan over a high heat. When almost smoking, add the onion, leek, carrots and celery and brown well. Add the garlic and brown for 2 minutes
Stir in the tomato paste and Marmite and mix well. Add 4l water, followed by the remaining ingredients. Reduce the heat and simmer gently for 2 hours. Strain off and refrigerate the liquid for up to 5 days, or freeze in batches
Preheat the oven to 180°C/gas mark 4
Halve the aubergines lengthways and score the flesh with diagonal lines. Drizzle with the olive oil and season well with salt. Place in a roasting tray, cover with foil and roast for 30 minutes. Remove the foil and roast for a further 20 minutes
Meanwhile, set an ovenproof saucepan or frying pan over a moderate heat and add the vegetable oil. When hot, put the onions, cut-side down, into the oil. Season well with salt and brown for 8 minutes until golden, then add the butter and cook for a further 8 minutes
  • 2 tbsp of vegetable oil
  • 2 onions, peeled and halved from root to tip
  • 2 tbsp of non-dairy butter
Pour over 300ml of the stock, bring to the boil, then cover the pan with a lid or foil. Transfer to the oven and cook for 30 minutes. Once cooked, remove the onions from the pan and reserve the liquid
  • 300ml of vegetable stock, see recipe below
For the bean purée, put the milk, bay leaves and butter in a saucepan. Bring to a gentle simmer then remove from the heat, add the beans and cover and set aside to infuse for 20 minutes. Remove the bay leaves, then blend the beans until smooth, adding more milk if needed. Season well and keep warm
For the tamarind sauce, put the tamarind paste, 100ml stock and agave syrup in a medium saucepan. Add the cooking liquor from the onions, bring to a simmer and season well. Mix the cornflour with 1 tablespoon of water, then whisk into the sauce. Remove from the heat and pour through a fine sieve
To serve, place a large dollop of white bean purée onto each plate and add an aubergine half. Using a fork, peel apart the layers of each onion and add to the plates. Finish with the tamarind sauce and garnish with coriander
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