Hasselback Aubergines with Rich Ragu
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 3 aubergines
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon za'atar
- 4.2 fl oz olive oil
- pinch of sea salt
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 180°C fan / 390°F. To prepare the aubergine, slice thinly widthways, stopping about 2cm from the bottom so that they hold together; place on a large baking tray.
Step 2
In a small bowl, combine the paprika, cumin, za'atar, olive oil and a generous pinch of salt. Pour over the aubergines and use a pastry brush to spread the mixture in between the slices. Place the tray in oven and cook for 40–45 minutes, until tender.
Step 3
To make the tomato ragu, warm the olive oil in a shallow casserole dish set over medium heat. Add the onion, garlic and a pinch of salt; cook for 5–10 minutes until softened. Stir in the paprika, harissa, tomatoes, tomato purée and vinegar; half fill the empty tin with water and pour this in too. Bring to a simmer; cook for 15–20 minutes until rich and glossy.
Step 4
To make the topping, place all of the topping ingredients in a food processor and blitz until you have chunky breadcrumbs.
Step 5
Once the aubergines are cooked, remove from the oven and transfer to the casserole dish; scatter over the breadcrumbs. Place in the oven and cook for 5–10 minutes until golden.
Step 6
To serve, drizzle generously with tahini (if using), scatter over the basil and season to taste with flaky sea salt and black pepper.
Step 7
Save recipe for the next time?
