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!
Ingredients:
- 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
Tools:
- One casserole
- One bowl
Method:
- 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!