Asmaa’s smocked aubergine spread

Asmaa’s smocked aubergine spread

This is a Turkish dish turned into a versatile spread that can be used over  bread, blinis, or part of a mezze table. My friend Asmaa is a Natural Chef & Health Food coach. We met in London but Asmaa lives now in Cairo Egypt. Thank you for this delicious recipe!

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Asmaa's smocked spread

14 October 2020
: 8
: 10 min
: 1 hr 10 min
: 1 hr 20 min
: easy

Once cool this dish can easily be kept in the refrigerator. Eat warm or cold.

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Ingredients
  • 4 aubergines dice small, 2cm max
  • 2 TBS olive oil
  • 2 TBS ghee, melted
  • Salt to taste
  • 2TBS olive oil
  • 2 red onions thinly sliced
  • 2 red or yellow bell peppers thinly sliced
  • 800gr tomatoes, chopped
  • 4 garlic cloves, crushed
  • 2 tsp ground cumin
  • 2 tbs smoked paprika
  • a pinch of ground cinnamon
  • a pinch of chipotle
  • 2 TBS finely chopped fresh parsley
  • 2 TBS finely chopped fresh oregano or 1 TBS dried
Directions
  • Step 1 Preheat the oven 180° fan on
  • Step 2 Place diced aubergine on a lined baking tray, season with salt and drizzle with ghee and 2 tablespoons of olive oil. Mix well and roast for 20 minutes until cooked, shaking the tray half way through.
  • Step 3 In the meantime, heat 2 tablespoons of olive oil in a large pan. Add the sliced onions and peppers. Cook over medium heat for about 10 minutes stirring frequently.
  • Step 4 Add the chopped tomatoes, crushed garlic, spices and herbs, reduce the heat and simmer for 10 minutes lid on.
  • Step 5 Add the roasted aubergines, mix well and simmer for another 20 minutes lid on. Remove the lid and cook for further 10 minutes while baking the aubergine cubes with a spatula. Taste and adjust seasoning.

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