Cumin Spiced Aubergines (Vegan)

From Sainsburys magazine December 2009. This makes a lot as it is intended for a buffet, with spiced red lentils and lamb, to serve 10. Have not made it yet because my husband won't eat aubergines, the big girls blouse that he is.

• Ready In: 1 hr 49 mins
• Serves: 10

Ingredients

• 1  kg aubergine
• 1  kg plum tomato
• 4  tablespoons olive oil
• 1  onion, finely chopped
• 6  garlic cloves, finely chopped
• 2  teaspoons ground cumin
• 1  teaspoon paprika, sweet smoked
• 1⁄2 teaspoon cayenne
• 1  pinch hot chili powder
• 1  teaspoon caster sugar
• 1  pinch salt
• 1  lemon, juice of
• 28  g flat leaf parsley, fresh, finely chopped
• 28  g fresh coriander (finely chopped)

Directions

1. Preheat oven to 240 degrees gas mark 9.
2. Pierce aubergines with a fork and place on baking tray.
3. Bake for 45 to 55 minutes until very soft and skin has blackened.
4. Remove from oven and allow to cool.
5. Halve aubergines lengthways and scoop out flesh with a spoon.
6. Discard skins and roughly chop the flesh.
7. Place flesh in a colander or a seive to drain off the bitter juices.
8. Meanwhile, place the tomatoes in a bowl and pour over boiling water.
9. Leave to stand for a minute; discard the skins and roughly chop the tomatoes.
10. Heat the olive oil in a large pan; add the onion and garlic and cook over a medium heat until they are softened.
11. Stir in the cumin, paprika, cayene, and chili powder; cook for 1 minute.
12. Add the tomatoes, sugar, and a generous pinch of sea salt.
13. Cook over low heat, stirring now and again, until sauce has thickened, about 20 to 30 minutes.
14. Add aubergine flesh and cook for 5 minutes.
15. Remove from heat and cool to room temperature.
16. Stir in lemon juice and season with salt.