Baked aubergines with gochujang and tomatoes from A Cook’s Book: The Essential Nigel Slater (page 112) by Nigel Slater

  • thyme
  • banana shallots
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  • EYB Comments

    Can substitute tinned haricot beans for tinned black-eyed beans.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tinned haricot beans for tinned black-eyed beans.

  • Ganga108 on March 24, 2023

    I love the way Nigel's recipes always feels like he looks around the kitchen and says "So, I have a couple of cans of lentils, ditto for tomatoes. There's an eggplant from the garden. Oh, and some gochujang in the fridge. What can I make? Now let me write that down for my next book." This really is a lovely dish, very home-y, and quite versatile. Tonight I made it with black urad dal and I used chipotle instead of gochujang. It was delicious. The eggplant is soft and creamy, and the heat level was just right. It made quite a lot. I served with a slice of Danish feta and a sweet Indian eggplant chutney. I know - eggplant on eggplant - but it worked! The sweetness of the chutney complimented the lentils perfectly. [***UPDATE***: I had divided the mixture into two small baking dishes - it was even better 2 nights later when we had the 2nd one. So the mix can be made ahead of time and baked with the topping when required. Yum.]

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