Roast aubergines with tomatoes & saffron cream from Simple: Effortless Food, Big Flavours (page 274) by Diana Henry

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Notes about this recipe

  • kari500 on December 30, 2023

    I made this as a main for myself. Served over leftover mashed potatoes. At first I thought "meh, not that interesting" but I think that's because I was so hungry and dove in before it had a chance to let the flavors get strong. When I went to get seconds (not THAT meh, obviously) it was so incredibly good. So I'd say don't serve this piping hot, let it have a bit of time before serving. Oh, and I very feeling very lazy and didn't bother straining the shallots out of the sauce; I actually kind of like the texture.

  • veronicafrance on July 31, 2018

    No-one will be surprised by how excellent this was -- it's Diana Henry. Easy and delicious. I burnt the shallots a bit, so my sauce was slightly darker than hers, but the flavours overall were superb. Will definitely be repeated.

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