Tuesday 12 April 2016

Sweet and Sour Aubergine dip

As someone who always seems to be having a working lunch and grabbing bites here and there, having a well-stocked fridge with different home-made dips and spreads means I'm not eating rubbish all day long.

This is one of my most favoured aubergine recipes, you can keep it in the fridge for up to 5 days and it goes amazingly well with rice or buckwheat and some greens. Personally, I love spreading it thick on a slice of sourdough bread.



1 aubergine chopped into 1cm cubes

1 celery stick finely chopped

1 medium red onion finely chopped

1 tablespoon apple cider vinegar

1 1/2 tablespoons date syrup

1/2 teaspoon coconut oil

3 tablespoons tomato paste

Salt and pepper to taste

A couple of pecans, optional

Step 1. Heat up the coconut oil in a large frying pan, add celery and onion, cook on medium-high heat for 2-3 minutes. Add aubergine, and cook until tender for about 15 minutes.

Step 2. Add tomato paste, apple cider vinegar, date syrup and a tablespoon of water. Stir and cover to cook for 15 minutes, turn down the heat slightly.

Step 3. Remove the lid, and cook for 1-2 minutes further, stirring continuously. Add salt and pepper to taste, sprinkle with crushed pecans before serving.

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