Sorry, had to get that out. This sauce was toooo gooood!

Aubergine is usually chewy and meaty, but when you peel it and then cook the flesh slowly, it cooks right down and becomes soft and sooo yummy. Add a tonne of paprika (just cos it’s ace), and you get this scrumptious sauce.

I served mine over a bit of baked tofu, but once again, you can use whatever protein you like. It was really nice on the veg too. Or you know, with a spoon straight out of the pan.


Paprika aubergine sauce

Serves 2

1tbsp oil
1/2 onion, diced
2 cloves garlic, minced
1/2 aubergine, peeled and cut into 1cm dice
250ml boiling water
1/2 vegetable stock cube
2tsp paprika
1tbsp sour cream (I used light) (optional)

Heat the oil in a deep frying pan, and over a medium heat, gently cook the onion and garlic for 2-3 minutes until slightly softened. Add the diced aubergine, and cook for a further 5 minutes, stirring regularly.

Pour over the boiling water, crumble in the stock and add the paprika. Cover the pan (use another frying pan upside down if you don’t have a lid), and turn the heat down to very low. Leave to simmer for half an hour, stirring occasionally, and adding a little extra hot water if it begins to dry up.

When the aubergine has cooked down to a soft pulp, remove from the heat and stir through the sour cream if using.  Serve over your favourite protein.