Aubergine Brinjal with Spiced Pumpkin Seeds by Annie Bell

Aubergine Brinjal with Spiced Pumpkin Seeds by Annie Bell

Try this lightly spiced, healthy vegan dish by Annie Bell from her new book 'Plant Power'. Perfect for lunch or serve with her Spicy Spelt Pilaf for a great supper. She describes 'Brinjal' as "something like a take on ratatouille". Don't skip the pumpkin seeds, they add great flavour, texture and some extra plant based protein!

 6 tablespoons groundnut oil

2 aubergines, cut into 1cm dice

2 tomatoes

2 teaspoons black mustard seeds

2 onions, peeled, halved and sliced

1/3 teaspoon cayenne pepper

1 teaspoon ground turmeric

1 tablespoon lemon juice

2 handfuls coriander leaves

 

For the spiced pumpkin seeds

80g pumpkin seeds

1/2 tablespoon groundnut oil

1/3 teaspoon ground cumin

1/3 teaspoon cayenne pepper

squeeze of lemon juice

sea salt

 

Serves 4

 

You will need to cook the aubergine in two batches. Heat 2 tablespoons of the oil in a large, non-stick frying pan over a medium heat, add half the aubergine and fry, stirring frequently for 8-10 minutes until golden. Remove to a bowl and cook the remainder in the same fashion in another 2 tablespoons of oil. Set aside.

 

At the same time prepare the pumpkin seeds. Preheat the oven to 170c fan, 190c, gas mark 5. Toss the pumpkin seeds with the oil, cumin and cayenne pepper and spread in a thin layer in a shallow baking dish. Roast for 10 minutes, then remove and sprinkle over a few drops of lemon juice, and stir. Season with a little salt, then leave to cool.

 

 

To skin the tomatoes, plunge them into a small pan of boiling water for 20 seconds and then into cold water. Slip off the skins, nick out the cone from the top of each tomato to remove the core and cut into thin segments.

 

Heat the remaining 2 tablespoons of oil in the frying pan, add the mustard seeds and, once these begin to pop, the onions. Fry for 5-7 minutes until they are soft and beginning to colour, stirring occasionally. Stir in the remaining spices and the tomatoes and season with salt, then cook over a low heat for a further three minutes until the tomatoes are collapsing, turning occasionally. Return the aubergine to the pan and continue to cook for another few minutes, turning now and again. Stir in the lemon juice and half the coriander, and taste for seasoning. Serve with the remaning coriander and spiced pumpkin seeds scattered over.

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