Lebanese aubergine maghmour


1 onion, diced

whole bulb garlic, crushed & diced

3 aubergines, cubed

1 tbsp tomato puree

1 can chopped tomatoes

2 heaped tbsp. dried mint

1 heaped tbsp. smoked paprika

1 tsp cayenne pepper

salt & cracked black pepper

olive oil


  1. Preheat the oven to 180° C.
  2. Chop aubergines into cubes. Mix in a bowl with a large glug of olive oil and a generous amount of salt and cracked black pepper then roast in the oven for 45 minutes until soft, tossing half-way through.
  3. Add olive oil to a pan, fry the chopped onions & diced garlic on a low heat until they start to brown.
  4. Add the roasted aubergines, followed by the smoked paprika, cayenne, mint and tomato puree, and fry together for 5 minutes.
  5. Add the tomatoes and cook for a further 10-15 minutes.
  6. Add more salt & pepper to taste.
  7. Serve with couscous.

1 Comment

  1. Delicious. Love the smoked paprika and mint with the Aubergine. And a ‘Fantastic’ from Robin


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