Slow-Cooked Aubergine

Slow-Cooked Aubergine


  • 1 aubergine
  • 1 onion
  • 2 cloves of garlic
  • Cooked butter beans 100 g
  • Pomegranate molasses 30 ml
  • Tinned chopped tomatoes 250 g
  • Mint 10 g
  • Feta cheese 50 g
  • 2 big slices of toasted bread

Cooking Instructions

  1. Dice the aubergine and fry in hot olive oil until colors are on both sides.
  2. Then, add finely sliced onion and chopped garlic. Cook until tender.
  3. Add cooked butter beans and pomegranate molasses.
  4. Season with salt and pepper. Add a can of chopped tomatoes, bring to a simmer and cook until the aubergine has a soft and silky texture.
  5. Add chopped mint.
  6. Pile the aubergine mixture on the toasted bread.
  7. For a lively and salty tang, crumble over some creamy feta cheese. Cook this recipe with a photo!

See: Other Vegetarian Recipes by Gordon Ramsay

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