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Aubergine Chreime
Serves 4 Starters and mains
Ingredients
- 1tbsp olive oil
- 2 garlic cloves, finely sliced
- 2 medium aubergines, trimmed and quartered lengthways
- 2tsp cumin seeds, roughly crushed
- 1tsp coriander seeds, roughly crushed bunch coriander, roots trimmed, cleaned and chopped
- 2 oxheart tomatoes, chopped
- 2tbsp tomato purée
- 1 × 400g can chopped tomatoes
- 1tbsp rose harissa
- 1 heaped tsp urfa biber (Turkish red pepper flakes)
- 1tbsp brown sugar
To serve
- 150g houmous
- 125g coconut yoghurt
- fronds from 2 dill sprigs
- chilli flakes, to taste
Method
Preheat the slow cooker for 15 minutes on high. Set the cooker to the sauté function and add the oil, garlic, aubergine, cumin and coriander seeds. Sauté until fragrant and the aubergine starts taking on some colour. Add the remaining ingredients, give it a gentle stir, then close the lid and cook on low for 8 hours.
To serve, smear the hummus onto the base of serving plates. Gently scoop out the aubergine and place on top, then finish with the coconut yoghurt, dill and chilli flakes. Season with salt and pepper to taste.
This recipe featured in the May/June 2021 issue of Food and Travel. To subscribe, click here.
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