Christmas Recipes – Starter

Sweet & Sour Aubergines

Sweet & Sour Aubergines (PDF) from The Vegan Society ( Click here for more info

Serves 4


1 tsp salt

8 baby aubergines, quartered lengthways

3 tbsp gram (chickpea) flour (use plain g/f flour if you have none)

2 tsp cumin seeds

2 tsp coriander seeds

1 tbsp finely grated fresh ginger

2 cloves of garlic, crushed

½ tsp cayenne pepper

1 tsp paprika

Handful of fresh coriander leaves, chopped

3 tbsp coconut or vegetable oil

Juice of ½ lemon

3 tsp brown sugar


  • Rub ½ tsp salt into the aubergines and leave them to drain in a colander for 30 minutes.
  • Put the chickpea flour, cumin seeds and coriander seeds into a heavy frying pan and toast on a medium heat until the seeds pop and the flour becomes darker. Scoop out into a pestle and mortar and roughly crush the seeds. Add the ginger, garlic, cayenne, paprika, fresh coriander, ½ tsp salt and bash into a thick, sticky paste.
  • Pat the aubergines dry with kitchen paper, then rub the paste into them.
  • Put the oil in a large frying pan. When it is hot add the aubergines and begin to fry, browning them on all sides for 3 or 4 minutes. Add 3 tbsp water. Pop a lid on the pan and leave to simmer for around 15 minutes.
  • Whisk the lemon and sugar together and pour over the aubergines. Continue to cook for a few minutes, turning them once, until there is a thick sauce and the aubergines are almost falling apart. Serve warm, topped with chopped coriander.

From Peace & Parsnips by Lee Watson



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