Aubergine Brasato (Vegan)

Serves: 2
Prep: 5min
Cooking: 70min
Difficulty: easy 
I took a classic recipe from the Italian tradition and revisited to make a delicious vegan alternative. Here a very easy Aubergine Brasato!
  • 2 aubergines
  • 2 carrots
  • 1 onion
  • 300g couscous
  • a handful of cashews
  • a handful of currents or 2-3 dried prunes
  • lemon
  • rosemary
  • Olive oil
  • Salt and pepper
  • 1 full glass of port wine or red wine 


  • One casserole
  • One bowl


  • Preheat the oven at 160 degrees
  • Wash and cut the carrots and aubergines in big chunks (for eg, one aubergine in 3 pieces max)
  • Finely chop the onion
  • Place the casserole on medium heat with 3 spoons olive oil and the onions, as soon as the onions sizzle, add the carrots and stir
  • After few minutes add the aubergines placing them first with the skin directly in contact with the casserole. Leave to cook for 10-15min
  • Add the cashews and the currents or prunes
  • Add salt and pepper and stir
  • Turn the heat higher and add the glass of port wine or red wine. Make the alcohol evaporate (1min) and turn off the heat. Stir everything
  • Place the casserole as it is in the oven and cook for 50min to 1h. Check that the veggies don't burn, stirring from time to time. The result should be a very fragrant mixture and the aubergines should be very soft
  • While the brasato is cooking, place in a bowl hot water from the kettles (3-4 glasses of water but check the couscous package instructions), sprinkle some olive oil, squeeze the lemon in and add rosemary, salt and pepper
  • Add the couscous in and let it rest. The couscous will soak the water, after few minutes start with a fork to separate the grains
  • Serve hot placing the couscous in a dish and the brasato on top
  • Enjoy!



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