Aubergine Meze | How to make Aubergine Meze

By Mina A  |  5th Jul 2016  |  
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  • Aubergine Meze, How to make Aubergine Meze
Aubergine Mezeby Mina A
  • Prep Time

    5

    mins
  • Cook Time

    25

    mins
  • Serves

    0

    People

7

0





About Aubergine Meze

Aubergine is a vegetable I have got to enjoy only recently. In the past, aubergines used to have some bitterness which has now been bred out of them and we no only need to salt and drain them either. This aubergine meze is made slightly differently to an aubergine curry even though it uses most of the usual spices. Cooking it this way seems to give the aubergine a fantastic almost fruity taste.

Aubergine Meze is an authentic dish which is perfect to serve on all occasions. The Aubergine Meze is delicious and has an amazing aroma. Aubergine Meze by Mina A will help you to prepare the perfect Aubergine Meze in your kitchen at home. Aubergine Meze needs 5 minutes for the preparation and 25 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Aubergine Meze. This makes it easy to learn how to make the delicious Aubergine Meze. In case you have any questions on how to make the Aubergine Meze you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Mina A. Aubergine Meze will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Aubergine Meze

Ingredients to make Aubergine Meze

  • 4 tbls Olive Oil
  • 1 medium aubergine
  • 4-5 cloves garlic
  • 1 tsp Grated Ginger
  • 1 tsp cumin seeds
  • 2tsp ground coriander
  • 1 tsp Turmeric
  • 1 cup passata or tinned tomatoes
  • 2-3 tbls lemon juice
  • 1 tsp Salt
  • fresh coriander leaves to garnish

How to make Aubergine Meze

  1. 1. Roast the cumin seeds in a dry saucepan and set aside.
  2. 2. Dice the aubergine into a bowl of cold water.
  3. 3. Heat the Olive oil in a large saucepan and add the aubergines to the oil. Stir-fry the aubergines for 3-5 minutes in the olive oil. Add in the ginger, garlic and the roasted cumin seeds and cook until the garlic has softened.
  4. 4. Add the salt, turmeric and ground coriander powder. Add a cup of water and cook until the aubergines have cooked. Add the passata and lemon juice and cook for further 2-3 minutes.
  5. 5. Garnish with fresh coriander and serve with any Indian bread. I served mine with bhakhri.

My Tip:

I would recommend garnishing this with lots of fresh coriander .

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