Aubergine and Sweet Potato Casserole
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4 people
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Course
Main Course
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Cuisine
Caribbean
Aubergine and Sweet Potato Casserole
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Aubergine and Sweet Potato Casserole is perfect if you're looking for something easy to cook but also full of sweet jerk spices reminiscent of the Caribbean. Gluten-free and Vegan too.
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Ingredients
- 1 tbsp olive oil
- 1 onion
- 1 tsp garlic crushed (or lazy garlic)
- 1 tsp ginger grated (or frozen chopped ginger)
- 1 tsp all-spice
- 1 tsp cinnamon
- 1 tsp ground nutmeg
- 1 tsp cumin
- 1 tbsp light soft brown sugar
- 1 aubergine chopped into small squares
- 200 g sweet potato chopped into small squares
- 400 g tin of chopped tomatoes
- 400 g Tin of chickpeas or dried but soaked and cooked beforehand
- pineapple chunks a handful
- 1 handful parsley chopped
Instructions
- Fry the onion and garlic in oil in a casserole pot until starting to brown.
- Add the spices and sugar and stir.
- Add the aubergine and sweet potato and combine. Stir in the chickpeas and tin of tomatoes. Leave to simmer.
- Add the pineapple chunks and cover with a lid. Cook in an oven at 200°/180 fan for 1 hour. Stir in the parsley and serve with rice.
Notes
- Pineapple - you can use fresh or tinned! I used this one from Nature's Finest as they are already in chunks, saving me lots of time.
- Parsley - again, fresh or even frozen is fine. I used the Waitrose frozen parsley as it's just as good and saves time chopping, as well as a waste of a plant when it dies and you have to throw it! Anyone else??
- Aga cooking - all my recipes are tested and made on an Aga however I always adapt the method for a conventional oven. If you're an Aga owner however, you can follow the recipe as is, using a suitable casserole pot on the boiling plate (not the portmerian one like I did, which ended up smashing!!) Cook in the roasting oven for one hour.
- Slow-cooker - this recipe is suitable for the slow-cooker as it used to be a recipe for that method! It's recently been updated, you see! Cook as above, 7 hours on low or 4 hours on high.
- Reheating - you should ensure you reheat this dish until piping hot!
- Storage - you can store leftovers in a well-sealed container in a fridge for 3 days.
- Freezing - I'd recommend only freezing for up to 3 months. Ensure the container is well-sealed so you don't risk freezer burn on the food.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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