Calm Vegan Cooking | Pan-Grilled Aubergine with Coconut Tomato Purée
Course: Vegan Recipes, Vegetarian RecipesCuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
30
minutesIn today’s plant-based recipe, I am making a calming and flavourful Pan-Grilled Aubergine with Coconut Tomato Purée, topped with pickled kale. This vegan dish is creamy, tangy, and perfect with bread or pasta on the side.
Ingredients
- For the Coconut Tomato Purée:
1 shallot, peeled and chopped
3 garlic cloves, peeled and crushed
50g celery, chopped
255g fresh tomatoes, chopped
1 tsp dried oregano
300ml water
20g coconut cream
Rapeseed oil
Ground rock salt
Ground black pepper
- For the Aubergine:
1 aubergine, diced
Rapeseed oil
Ground rock salt
Ground black pepper
- To Serve:
Pickled kale (for garnish)
Bread or pasta (optional side)
Directions
- Make the Tomato Purée: Heat some rapeseed oil in a sauté pan over medium heat. Add the chopped shallot and crushed garlic, and cook until fragrant. Stir in the celery, tomatoes, and oregano. Cook until soft, then add water. Bring to a boil, reduce heat, cover, and simmer for about 20 minutes.
- Blend the Sauce: Use a stick blender or food processor to blend the mixture until smooth. Strain through a sieve into a saucepan for a silky texture.
- Finish the Purée: Gently reheat the strained purée over low heat. Stir in the coconut cream until fully dissolved. Season with salt and pepper to taste.
- Grill the Aubergine: Heat a frying pan with rapeseed oil over medium heat. Grill the aubergine until golden brown and soft. Season with salt and pepper.
- Plate the Dish: Place the grilled aubergine in a bowl, spoon the coconut tomato purée over the top, and garnish with pickled kale.
- Serve & Enjoy: Serve as is or with bread or pasta on the side.
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