A wholesome take on Aubergine Chowder, built on olive and tomato and finished the way we like it. Ready in about 1 hr and easily enough for 6 people.
Free to cook
Prep everything first: chop the aromatics, measure the olive and tomato elements, and pat the aubergine dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the aubergine and glaze until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the extra-virgin olive oil and the rest of the olive and tomato flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Mediterranean
Members
Weeknight-friendly Mushroom Skillet with the olive and tomato we come back to again and again....
Mediterranean The kind of Mediterranean plate you make on repeat. roasted pepper, a proper sear, and a finish...
Mediterranean A olive-oil rich take on Pork Ramen, built on lemon and herb and finished the way we like it....
Mediterranean
Members
This Mediterranean Cookies leans on roasted pepper to do the heavy lifting. We roast the Salmon...