Stuffed aubergines with tomato concasse

Recipe from: 9 September 2015
recipes, braai, vegetables

Ingredients 12
Servings 6
Time 00:15


  • `3
    medium aubergines
  • 1
  • 60
    olive oil
  • 5
    dried origanum
  • 150
    baby spinach
  • 150
  • salt and pepper
  • 75
    olive oil
  • 4
    of garlic
  • 2
    tins chopped tomatoes (410 g each)
  • 10


Halve the aubergines and scoop enough flesh out of each to create a cavity for the stuffing. Roughly chop the removed flesh and set aside.

Now finely chop the onion and heat the olive oil in a saucepan. Sauté the onion, aubergine flesh and origanum until the onion is soft and transparent. Add the spinach to wilt. Stir in the crumbled feta and season to taste. Divide the filling between the aubergine halves. Pace them on a baking tray and cover with tin foil. These can go on an indirect fire under a lid for 25–30 minutes.

For the concasse, heat the olive oil on a medium heat and gently fry the garlic cloves until golden brown. Remove from the heat and stir in the tinned tomatoes. Return to the heat and cook gently for 25–30 minutes or until the tomato sauce has thickened. Add the sugar and purée with a hand blender until smooth. Season to taste. Serve the concasse in a little jug so that your guests can help themselves.

Recipe reprinted with permission of Go! Magazine
Text and image: Camilla Comins from the book Girls on Fire

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Read more on: braai  |  recipe  |  vegetables

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