Waitrose and Partners
Spiced aubergine & tomato stew

Spiced aubergine & tomato stew

Inspired by the Lebanese version of moussaka (maghmour), this is just what you need for a chilly evening. Serve with flatbreads, if you like, for maximum scooping potential.

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VeganVegetarianLow saltLow in saturated fatSource of protein3 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

Ingredients

  • 4 tbsp olive oil
  • 2 aubergines
  • 1 onion, finely sliced
  • 2 clove/s garlic, chopped
  • ¼ tsp chilli flakes
  • ½ tsp ground cinnamon
  • 400g can Duchy Organic Chickpeas, drained and rinsed
  • 400g Duchy Organic Passata
  • ½ x 25g pack mint, leaves finely shredded, plus extra to serve

Method

  1. Preheat the grill to high and heat 2 tbsp oil in a deep frying pan. Cut 1 aubergine into 3cm cubes, then fry with the onion, garlic and a pinch of salt, stirring regularly, for 8-10 minutes over a medium heat until soft and turning golden. Stir in the spices, chickpeas, passata and 200ml water, then season. Simmer for 15 minutes, stirring regularly, until it’s all coated in a rich sauce.

  2. Meanwhile, cut the remaining aubergine into 1cm-thick rounds and brush all over with the remaining 2 tbsp olive oil. Line a large baking tray with foil, then spread the aubergine rounds over it. Season and grill for about 3 minutes on each side until golden; set aside.

  3. Stir the shredded mint into the chickpea mixture and top with the grilled aubergine. Scatter with extra mint and serve at once with flatbreads, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,017kJ/ 481kcals

Fat

20.4g

Saturated Fat

3.2g

Carbohydrates

54.7g

Sugars

7.5g

Fibre

7.1g

Protein

16.2g

Salt

0.7g

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