With the summer holidays coming to an end, we’re all beginning to get ourselves ready for heading back to work or school/college. I don’t know about you but I tend to overindulge in food and drink during the holidays – eating out and going for evening drinks with friends. It’s safe to say that my summer body didn’t exactly go to plan and so my latest mission is a “winter body” (not entirely sure this will catch on but I like the idea). And so with this in mind I thought I’d post a new recipe on the blog that is both healthy and delicious for anyone who wants to get themselves back on track after a wonderful, but maybe slightly too extravagant, summer vacation of relaxing.
Taken from one of my favourite chef’s, Hugh Fearnley-Whittingstall’s, book “Light & Easy”, I thought his Roasted Aubergine with Sweet Onions recipe would be a great starting point for my autumn recipes. Having previously made it at university this year I absolutely adored the lovely flavours it produced whilst somehow being able to still maintain a light feeling. There’s nothing worse than feeling exhausted after eating because of overly rich flavours, making Light & Easy the ideal book for the beginning of autumn. Anyway, I’m sure you’re all interested to know how to make the recipe and so here it is!
2 tbsp olive oil
2 garlic cloves
1/2 onion, thinly sliced
1 tbsp balsamic vinegar
1 tsp sugar
1 tbsp tomato purée
6-7 cherry tomatoes, halved
2 tbsp pine nuts
Chopped flat leaf parsley
Preheat the oven to 190
Slice the aubergine in half lengthways. On the inside sides of the aubergine slices, slice diagonally across the flesh to create a diamond pattern (don’t cut all the way through the flesh).
Drizzle olive oil onto the aubergine and massage into the cuts. Place the sliced garlic into the cuts in the aubergine.
Season the aubergine and place in the oven for 30 minutes in a large baking dish.
While it is cooking, mix together the onions, tomato purée, sugar, balsamic vinegar sultanas and oil into a bowl. Then add the sliced tomatoes and stir.
After half an hour, add the mix to the surrounding area in the dish, not over the aubergine. Add 100ml of water to the mixture and return to the oven for a further 30 minutes.
Once cooked, remove from the oven and top the aubergine with the cooked onion mix. Finish with the pine nuts and the chopped parsley.
Read next: Tomato and Spinach Pasta.