Aubergine Caviar Bolognese

A magical sauce you can eat with almost anything

Aubergine Caviar Bolognese is a delicious alternative to classic meat-based bolognese sauces. In this version Middle Eastern spices of cumin, chilli and sumac are applied to enhance the tomatoes to a mouth-tingling experience.

Roasting Aubergines

Slowly roasting aubergines and scraping out the flesh provides the ‘caviar’ or meat substitute to give the sauce extra depth, the flaked almonds provide the chewy texture that is mostly associated with meat (especially minced meat that has been cooked well and caramelized in the frying pan).

How to eat Aubergine Caviar Bolognese

Serve this delicious sauce with pasta, rice, grilled vegetables, fish, grilled chicken or lamb. You could also treat it like a shakshuka and crack some eggs into it. A really trusty and very versatile and sauce recipe.

Aubergine Caviar Bolognese

Print Recipe

Luxurious tomato and aubergine sauce with Middle Eastern spices

• Author: Flaevor
• Total Time: 45 minutes
• Yield: 4-6 1x
• Category: Sauces
• Cuisine: Vegetarian Bolognese

Ingredients

Scale 1x2x3x

• 1 red onion, chopped fine
• 2 garlic cloves, crushed
• 1 red birdseye chilli, or 1 tsp dried chilli flakes
• 1 tbsp cumin
• 1 tbsp coriander powder
• 1 tbsp sumac
• 1 tsp cinnamon
• 1 tin tomatoes
• 1 cup water
• Salt
• 2 medium aubergines
• olive oil
• Squeeze lemon juice
• 2 heaped tbsp flaked almonds

Instructions

1. Preheat oven to 220°C / 200°C fan-Forced. Cut the ends off each aubergine, then cut in half lengthways. Rub in olive oil and sprinkle with salt. Bake for 30 minutes or until flesh is browned and soft.
2. Heat oil in a saucepan over medium heat and fry onions until soft. Add garlic, cumin, coriander, sumac and chilli and cook gently for 2 – 3 minutes. Make sure onions and spices don’t dry out. Add a splash of oil if needed.
3. Next add tinned tomatoes and water, bring to the boil then cover and simmer for 20 minutes.
4. When aubergines are ready, remove from the oven and let cook for 5 minutes. Using a fork and spoon, scrape out the flesh from the aubergine casing. Season with salt.
5. To finish the sauce, add the aubergine and gently stir through, heating gently. Remove from heat, add a squeeze of lemon juice and stir through flaked almonds. Taste and season with salt and pepper if needed. Before serving drizzle with olive oil.

Keywords: Aubergine Caviar Bolognese, Middle Eastern tomato sauce, Aubergine tomato sauce, roasted aubergines

Where to source ingredients:

Sumac and Harissa can be purchased at your local international supermarket or spice shop, otherwise online at:

UK:

Sous Chef

USA:

The Spice House

If you liked this recipe you might be interested in:

• Harissa Cauliflower with Sumac Yoghurt