Go Back
–+ servings
large pan with a spoon filled with aubergine caviar bolognese
Print Recipe

Aubergine Caviar Bolognese

A delicious alternative to classic meat-based bolognese sauces using a base of aubergine and tomato, cumin, coriander, chilli, sumac and almonds
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Servings: 4 - 6

Ingredients

  • 2 large aubergines
  • 1 red onion chopped fine
  • 2 garlic cloves crushed
  • 1 tsp dried chilli flakes
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cinnamon
  • 2 tsp sumac
  • 1 tin whole tomatoes
  • 1 tbsp red wine vinegar
  • 1 tsp raw sugar
  • 150ml vegetable or chicken stock
  • Salt and pepper
  • Olive oil
  • 4 heaped tbsp flaked almonds

Instructions

  • Preheat oven to 200°C. Cut the ends off each aubergine, then cut in half lengthways. Pierce the flesh a few times with a knife then rub with olive oil and sprinkle with salt. Bake for 40 - 45 minutes or until flesh is browned, collapsed, and very soft.
  • Heat oil in a saucepan over medium heat and fry onions, garlic along with a good pinch of salt until soft. Add cumin, coriander and chilli flakes, and cook gently for 1 minute. Make sure onions and spices don’t dry out. Add a splash of oil if needed.
  • Next, add tinned tomatoes, stock, vinegar and sugar, bring to a boil, then cover and turn to simmer for 20 minutes.
  • When aubergines are ready, remove from the oven and let them cool for 5 minutes. Using a spoon, scrape out the flesh from the aubergine casing. Chop with a large knife until almost like a mash / puree.
  • To finish the sauce: add the mashed aubergine to the tomato sauce along with the sumac. Bring to a boil again then cover and turn to simmer for 10 more minutes. 
  • Remove pan from heat, add a squeeze of lemon juice, a very generous pouring of olive oil and finally stir through flaked almonds. Taste and season with salt and pepper as needed. The sauce should be thick and glossy.