October 13, 2014 | Serves 4
- 2 Aubergines
- 5-6 Cloves of Garlic, Minced
- 2 Tablespoons of Dried Oregano
- 1/2 Cup of Red Wine Vinegar
- 1/2 Cup of Olive Oil
- 1 Cup of Pitted Prunes
- 1/2 Cup of Olives, Pitted
- 1/2 Cup of Capers + 2 Tablespoons of their juice
- Salt & Pepper
- Honey or Maple Syrup
This is a variation of the ‘Chicken Marbella’ from the Silver Palate Cookbook. It was one of my favourite dinners growing up, I would happily drink a glass of the sauce! I’ve started to go off meat more and more lately (might have something to do with my netflix vegan documentary obsession!) but I was really craving this so I decided to make my own vegan version with a few healthier adjustments. I’ve left out the alcohol and sugar but try not to leave out any of the ingredients above as they all add something amazing to the flavour. This is such a warming and comforting dinner, just what the doctor ordered for these colder evenings. Serve on its own or on a bed of cauliflower rice or quinoa to soak up the sauce- I’m honestly happy with just a spoon, the sauce is that good!
In a large bowl combine everything except the aubergines.
Chop the aubergines in half length ways and score them in a criss cross pattern.
Place the aubergines flat side down in a large baking dish and pour the delicious sauce over them evenly. Lift the aubergines up a little after to make sure the sauce gets underneath them. Cover the whole thing and let it marinate in the fridge for about an hour.
Cook at 180’C for about 40 minutes altogether. About 15 minutes in, spoon some of the juices over the top of the aubergines and continue to cook. About 30 minutes in do the same and drizzle a little bit of honey/maple syrup over the top.
Serve and enjoy!