[ RECIPE ] Aubergine & Maple Hot Pot
 
Prep time
Cook time
Total time
 
Serves: 2 Servings
Ingredients
  • 1½ Aubergines (diced)
  • 1 tablespoon Paprika
  • Salt & Pepper (to season)
  • 1 tablespoon Olive Oil
  • 1 tablespoon Olive Oil
  • 1 Red or Yellow Pepper (sliced)
  • 1 Red Onion (chopped)
  • 2 teaspoons Ground Cumin
  • 2 Garlic Cloves (finely chopped)
  • 2cm Fresh Ginger (thumb-sized, finely chopped)
  • ½ Red Chilli (de-seeded & finely chopped)
  • 2 teaspoons Wholegrain Mustard
  • 2 tablespoons Maple Syrup
  • 1 tablespoon Tomato Purée
  • 1 x 400g Tin Chopped Tomatoes
  • 300ml Vegetable Stock
  • 2 Salad Tomatoes (quartered)
  • 400g (1 can) Red Kidney Beans (drained)
  • Handful Fresh Parsley (chopped)
  • serve with couscous or quinoa
Instructions
  1. Pre-heat the oven to 200C (fan-assisted). Add the aubergine to a roasting dish along with the paprika and seasoning. Drizzle over the olive oil then roast for 25 minutes turning halfway.
  2. Meanwhile add the additional tablespoon of olive oil over a large frying pan on a medium-high heat, then add the peppers and onions and fry for 5-8 minutes until softened.
  3. Add the ground cumin, garlic, ginger and chillies and fry for an additional 2-3 minutes.
  4. Next add the mustard, maple syrup, tomato purée, tinned tomatoes and stock. Mix well and simmer for 15 minutes before adding the salad tomatoes, kidney beans and roasted aubergine for a final 10 minutes. Once reduced top with fresh parsley and serve with couscous or quinoa.
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/recipe-aubergine-maple-hot-pot-9504/