As someone who loves both aubergine and okra, I am a particular fond of this dish. I
appreciate that some of you will not share my love of okra and so you can simply
substitute okra with mushrooms, peas or carrots. This dish can be served with roasted or mashed
potatoes or quinoa.
3 large aubergine, sliced into 1cm discs
3 red red onions, cut in half and then finely sliced into half-moon shapes (preferably with mandoline)
1 leek, finally sliced (preferably with mandoline)
6 cloves of garlic, finally chopped
1½ tsp ground turmeric
1 tsp ground cinnamon and some extra for dusting
½ tsp ground cumin
Chilli pepper powder
700g tomato, finely chopped
250g dry red kidney beans, cooked (or 2x400g tin of red kidney beans, drained )
500ml bone broth or vegetable stock
70g tomato purée
70ml fresh lime juice
Salt to taste
Some Pul Biber pepper or/and chopped coriander for garnish
Preheat the oven to 200°C fan/ 425°F/ Gas 7 and line a baking tray with baking
parchment.Brush the aubergines on both sides with olive oil. Place in a single layer on the lined baking tray (you might need to use two baking trays) and bake for 25-30 minutes or until the edges are golden brown. Set aside.
Add 2 tablespoons of olive oil and the onions to a large frying pan and fry until the onions are
almost soft. Add the leek and fry until the leeks are soft and almost golden on edges. At this point add the garlic and cook for a further minute.
Add the turmeric, cinnamon, cumin and chilli pepper and stir to mix. Fry for almost a
minute before adding the chopped tomatoes. Stir well, place the lid on the frying pan
and leave it to cook on low heat for 10-15 minutes or until the tomatoes are soften.
Add the okra and cooked beans followed by the bone broth or vegetable stock to the
pan and stir to mix. Bring to boil and cook with the lid on for 20 minutes on a low
heat or until the okra is cooked.
In a small glass, add the tomato purée, lime juice and pinch of salt. Stir to mix fully
and set aside.
Add the reserved tomato purée to the bean mixture and mix fully. Season with salt
and pepper if needed.
Layer the aubergines on top of the bean mixture and then dust some cinnamon over the aubergines.
Cook for a further 10 minutes on a low to medium heat to allow the flavours to mix and the aubergines to soak up the juice (do not stir). Garnish with some Pul Biber pepper and chopped coriander and serve.