Spicy Aubergine

Enjoy a taste of the Middle East with Ed Baines's simple and flavourful aubergine gratin
By Ed Baines
Spicy Aubergine
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 3 large aubergines
  • salt
  • 10 tbsp olive oil
  • 1 medium onion
  • ground cardamom
  • pinch of ground cumin
  • 1 red chilli, chopped
  • 2 cloves garlic, chopped
  • 500 ml tomato passata
  • 2 pinches of dried oregano
  • juice of 2 lemons
  • black pepper
  • 300 g feta cheese, cubed


1. Cut the aubergine into 1 cm cubes. Place in a colander and sprinkle with salt.

2. Heat the olive oil in a large, deep frying pan.

3. Add the onion, cardamom and cumin to the pan, stirring well. Pat the aubergine dry and add to the onion. Cook over a high heat for 5 minutes, stirring now and then.

4. Add the chilli and garlic and reduce the heat to low. Slowly add the tomato passata, stirring as you do so.

5. Cook gently for 30 minutes, stirring every 5 minutes.

6. Add a pinch of oregano and lemon juice (reserving a tablespoon). Season with salt and pepper and remove from the heat.

7. Preheat the grill.

8. Transfer the aubergine mixture to a heatproof serving dish. Sprinkle the feta, a pinch of oregano, lemon juice and black pepper over the aubergine.

9. Grill the aubergine mixture for 2 minutes then serve at once.

Rate This Recipe