Roasted Eggplant (Aubergine), Pepper & Cabbage Sauté Vegan

A smoky, comforting vegan vegetable dish created through my own intuitive, free-form style of cooking.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1) Preheat the oven to 200°C conventional / 180°C fan. 2) Pierce the eggplants deeply several times with a fork or small knife. Place them on a baking tray and roast for 45–60 minutes, turning halfway through. 3) After the eggplants have roasted for 20–25 minutes, add the peppers to the baking tray. 4) Place the garlic cloves in a small foil parcel with a few drops of oil. Add them for the final 20–25 minutes. 5) Check the eggplants from 45 minutes onwards. They are ready when the skins are wrinkled, the eggplants have begun to collapse and a knife passes through the thickest part without resistance. 6) Leave the roasted vegetables to cool slightly. Split the eggplants, scoop out the flesh and mash it roughly. Remove the stalks and seeds from the peppers and slice them. Squeeze the roasted garlic from its skins and mash it. 7) Heat 1–1½ tbsp oil in a large frying pan over medium heat. Add the sliced onion and cook for 8–10 minutes, stirring regularly, until soft and lightly golden. 8) Add the turmeric, paprika and black pepper. Stir for 15–20 seconds, taking care not to burn the spices. 9) Add the finely sliced Chinese cabbage. Increase the heat to medium-high and toss thoroughly so the cabbage is coated in the onion, oil and spices. 10) Cook uncovered for 5–7 minutes, stirring frequently. 11) Add 30 ml water, cover the pan and reduce the heat to medium-low. Cook for 5–8 minutes, until the cabbage is tender. 12) Add the mashed eggplant, sliced roasted peppers and roasted garlic. Mix well and cook uncovered over medium heat for 5 minutes, stirring occasionally. 13) Taste and add salt only if needed. Turn off the heat and stir in 10 ml lemon juice. Add the remaining 5 ml if it needs more acidity. Scatter the sliced spring onions over the top.