Yep I did actually pretty much write a whole recipe in the title!
So let’s write this recipe quickly too so you can just get on with making and eating this.
It’s so simple and so good.
I bought a beautiful glossy aubergine the other day - just because it was so beautiful and so glossy … and then didn’t know what to make with it.
i asked my friends on FB for their suggestions, recommendations and recipes and chose to make the simplest - sent by my friend Amoul.
OK, confession .
Even though I have eaten in Amoul’s restaurant and so tried her wonderful food, and not just once, oh no …
But I STILL read the simple recipe she kindly shared with me on my asking for help and I read it and I thought, ‘mmmmm I’m not sure about this, it sounds a bit bland’.
I asked her several questions, almost like I wanted it to be more complicated, like I didn’t really get that this much simplicity would be so delicious.
But hey - I have eaten her amazing food and I see her mouth-watering posts and I know she knows all about simple delicious food.
So I trusted.
And oh my goodness, it was utterly delicious.
My dinner didn’t even make it to a bowl or plate, I ate it straight from the pan.
Then I stopped and tipped the rest into a dish so that I would have some the next day (this is enough for two portions).
And then I got the spoon again and dug right back in again.
Amoul suggested serving with rice.
Not a chance here! I tried it and I couldn’t stop eating it.
This is definitely a new regular dinner over here and I hope you love it too. I think it would also be a very lovely accompaniment to some simple baked or pan-fried white fish.
Also - go follow Amoul …
Oops sorry, chatted on there more than I’d meant to.
This will make enough for two but if you have rice with it maybe more. Or maybe just make as much as you can as it’ll keep in the fridge a couple of days anyway.
Here’s what you need …
one white onion, peeled and finely chopped
a tablespoon of olive oil
one lovely beautiful glossy aubergine (eggplant) washed and diced
a tiny crumble (maybe a quarter) of a Knorr stock cube - but just omit if you don’t have/don’t want
three nice happy large vine tomatoes (more if small) peeled and chopped
salt and pepper
one tin of chickpeas, drained and rinsed
rice to serve, if liked
Saute the onion in the oil over a low heat, stirring often, for AGES - or it feels like ages anyway.
Don’t let it burn or stick so add a splash of water if needed.
Just go gentle, this is a very gentle dish.
Let it saute at its own pace - maybe up to 10 minutes - until soft and translucent.
Add the diced aubergine and the little crumble of stock cube, if using, and a little splash of water and stir.
Cook gently with a lid on the pan, stirring every now and then, for 6 or 7 minutes.
Check that the aubergine is really softening and cook a little longer if not.
Add in those lovely peeled fresh tomatoes and also now’s when to add the seasoning - so salt and pepper to taste.
I’d go a little tiny bit more heavy handed than you might normally do, but remember you can always add more, can’t take away.
Cover the pan again and simmer - gently - for another five minutes then stir and taste.
Add the tin of drained, rinsed chick peas, stir.
Add a little water if needed but it shouldn’t need.
Cover and simmer - gently - for a few minutes, maybe three.
Take the lid off, turn up the heat a little if it’s very liquid and cook for another minute or two.
Taste, add more salt and pepper if needed.
Try not to eat the whole thing straight from the pan yourself but let others also have some dinner ….
