Smoky Aubergine and Heritage Tomato Ketchup

This Smoky Aubergine and Heritage Tomato Ketchup is a sweetly spiced and smoky condiement which is perfect for grilling season.

Smoky Aubergine and Tomato Ketchup
There is nothing like homegrown produce.  This is not something I know from my own home though as I don’t so much have green fingers but instead fingers of death.  Every chilli plant I lovingly tender, every rosemary bush I dutifully water and bay tree I carefully prune back repay my acts of kindness by withering and dying. I have heard that parsley grows like weeds once it gets started and will slowly but surely take over your whole garden.  If only.  No matter how hard I try my parsley takes one look at me and dives for cover straight back into the soil never to be seen again.  Even the mushroom log which I bought for my husband at Christmas which guaranteed mushroom production as long as it was out of the wind has sat at the bottom of the garden resolutely log like and not at all like the fungus factory we had been promised.  In fact the only food that has managed to survive my inadvertent perniciousness is my pear tree and every year I try to make the most of each precious fruit that has deemed me worthy.

Smoky Aubergine and Tomato Ketchup | Stroud Green Larder

I went to my sisters at the weekend and she has cultivated the perfect urban market garden, grapes hang lusciously from vines ready to be turned into wine, shy cherry tomatoes peek out from their leafy vines, runner beans are biding their time before swinging into life on their trellis and pots and pots of strawberries, gooseberries and blueberries grow side by side with roses and lilies.

It is the tomatoes I am envious of, the scent of the vine is enticing and the taste of a tomato warmed from the sun and freshly picked cannot be denied.  My husband and I spoke about trying our hand at tomato bags this year, then took one look at each other and burst into laughter. We would just be inviting more wasteland into our barren soil. So we turn to the farmers’ markets (and my sister if we’re lucky enough to turn up at the right time) for our produce.

A few weeks ago we couldn’t resist a mixed bag of heritage tomatoes from Broadway Market and after eating some for lunch in a salad I knew exactly how to eek out the rest of the bag to maximum effect.

Smoky Aubergine and Tomato Ketchup | Stroud Green Larder

Last year I enjoyed the green tomato ketchup that I made so much and I have been missing having some homemade ketchup in the house since finishing those bottles.  I had some aubergines knocking about that I wanted to use up and a penchant for intense Mediterranean smoky flavours so this ketchup was born.

What to serve with Smoky Aubergine Tomato Ketchup

  • Grilled lamb –  there is something about the smoky aubergine which lends itself so deliciously.
  • Juciest Burgers
  • Chips
  • Bacon Sandwiches
  • Added to sauces and stews for hidden depth.

Bottles of ketchup don’t last long in this house, there always seems to be a reason to dig the sauce out from the fridge and so it won’t be long before we need to make some more.  Maybe next year we will have a go at those tomato bags, you never know, they might survive the deadly garden of doom and then the ketchup will seem even more precious.

Smoky Aubergine and Tomato Ketchup | Stroud Green Larder

If you make this Smoky Aubergine Tomato Ketchup then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Smoky Aubergine and Heritage Tomato Ketchup

A sweetly spiced and smoky ketchup which is perfect for grilling season.
Prep Time10 mins
Cook Time1 hr 30 mins
Course: Condiment
Cuisine: British
Servings: 1 litre

Ingredients

  • 2 aubergines about 400g worth
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 1 red chilli seeds removed, roughly chopped
  • 10 g root ginger roughly chopped
  • 2 garlic cloves crushed
  • zest of ½ small lemon
  • 1 teaspoon coriander seeds crushed
  • pinch of nutmeg
  • pinch of cloves
  • 1 teaspoon sweet paprika
  • 1.2 kg tomatoes
  • 150 ml red wine vinegar
  • 150 ml light soft brown sugar

Instructions

  • Insert a skewer through each aubergine and hold over the flame of a gas hob. Char the outside of the skin until it’s blistered and blackened and the flesh of the aubergine is soft when pressed. Leave until cool enough to handle then peel off the skin and discard. Set aside.
  • In a large preserving pan heat the olive oil on a medium heat. Add the onion and cook for about 15 minutes until it starts to caramelise.
  • Add the chill, ginger and garlic and cook for a couple of minutes.
  • Then add the rest of the ingredients, including the aubergine and bring to a boil.
  • Turn the heat down and simmer for 1 hour and check for seasoning.
  • Pour into a blender and whizz up until smooth.
  • Pour back into the saucepan and bring back to a boil.  Turn down to a simmer until it's reduced to the desired ketchup consistency which might be about half an hour.
  • Decant into sterilised jars. You can eat it straightaway or keep in a cool dark place for six months.

Garlicky Slow Braised Tomato and Aubergine

This delicious Garlicky Slow Braised Tomato and Aubergine is so versatile. It can be served as a delightful veggie option with a bit of rice, or an accompaniment to grilled meat. It’s lovely hot off the press or at room temperature. This dish knows no bounds.

Garlicky Slow Braised Tomato and Aubergine

This bank holiday weekend is not necessarily broadcasting barbecue weather. I don’t know about where you are but North London seems to be pouring rain one minute and bright sunshine the next. Hang on a minute, for a Brit this is the kind of barbecue weather we are used to, so fire up the grill and when you do make sure you have one of my favourite side dishes to hand.

Everyone loves a sausage in a bun and a burnt burger but I am a great believer that the barbecue accompaniments are just as important as the main meaty event. This is particularly true if you are not automatically pairing your meat with bread or potato salads, say if you are on the Whole30 diet, which I don’t know if you know, but I am.

 

I have a lovely bunch of side dishes which I churn out on a cyclical basis during barbecue season and this slowly braised aubergine and tomato recipe is really one of my favourites. If you have this, a bunch of meat and a lovely leafy green salad then you are completely set.

There is nothing like preparing ahead if you know you will be holding a barbecue as the last thing you want is to be is sweating hot and working hard in the kitchen whilst all your guests are japing around in the garden soaking up the short lived sun with tall glasses of minty Pimms. I suggest therefore that one of those corners you cut is to throw it together the night before. It also has the added benefit of helping the flavours to settle and infuse. Then serve it the next day re-heated if you like but to be honest I don’t bother as I like it to be taken out of the fridge a couple of hours before and brought slowly to room temperature.

 

 

I know plenty of people who don’t like aubergine which is such a shame as if cooked properly it is such a satisfying vegetable with its deliciously silky yet meaty flesh. I don’t know why mushrooms are always the vegetarian option of choice, aubergine is a much better meat substitute. I’ve spoken before about the amount of oil needed to do justice to a decent aubergine dish. Don’t baulk at this and don’t be stingy as otherwise the aubergine will not reach the desired texture and you will basically be eating an unpleasantly bland watery vegetable, it’s experiences like this that can put a lot of people off.

Since the rain has refused to abet this afternoon I think I will withhold my barbecue and serve this indoors instead with a generous lamb chop. You can also serve it as an unctuously rich stew as it is a brilliant vegetarian main course if served with plenty of rice and maybe a salty chunk of feta.

Garlicky Slow Braised Tomato and Aubergine

Full disclosure, this recipe was totally supposed to have dill roughly chopped and then added in at the end when you take it off the heat but I just clean forgot, it is really delicious without but if you do have some dill lying around do add it in as it’s yummy.

Garlicky Slow Braised Tomato and Aubergine

An incredibly versatile veggie dish which can be served on its own or as an accompaniment.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Main Course
Cuisine: British
Servings: 4 people
Calories: 335kcal

Ingredients

  • 6 tablespoons olive oil
  • 3 aubergine diced
  • 4 beefsteak tomatoes diced
  • 2 garlic cloves crushed
  • Handful dill roughly chopped

Instructions

  • Heat the olive oil in a very large saucepan and when hot place in half of the aubergines.
  • After a few minutes when they have started to soften and shrink put in the rest of the aubergines. Cook on a low heat for 20-30 minutes, stirring frequently, until they are starting to turn golden and translucent.
  • Add in the tomatoes and the garlic cloves and plenty of seasoning.
  • Cook on a low heat for about an hour, then remove from the heat (here is where you can add in some dill).
  • Can be served hot or at room temperature.

Nutrition

Calories: 335kcal | Carbohydrates: 34g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Sodium: 25mg | Potassium: 1592mg | Fiber: 14g | Sugar: 21g | Vitamin A: 2910IU | Vitamin C: 54.6mg | Calcium: 68mg | Iron: 1.8mg

Roasted Aubergine and Courgette with Sumac and Herbs

These easy Roasted Aubergine and Courgettes are sprinkled with sumac and tossed with fresh herbs and a squeeze of lemon before serving. A wonderful vegetable dish which can be eaten hot or as part of a salad buffet.

Roasted Aubergine and Courgette with Sumac and Herbs

This is an excellent standby week night meal which takes moments to prepare. The vegetables don’t even need peeling, just minimal chopping and then 30-40 minutes roasting in the oven.

Aubergines and courgettes are often misunderstood vegetables as they seem difficult to cook correctly. Sometimes with watery or oily results.

However this recipe is so easy and absolutely foolproof that aubergines and courgettes will become your absolute go-to veg choice when you are looking for a quick meal.

courgette and aubergine3

Why this recipe works so brilliantly

  • Minimal prep time so ideal if you need a hands off dinner.
  • The sumac, fresh herbs and lemon balance out the richness of the roasted vegetables.
  • You can make ahead as this dish is just as good eaten at room temperature.
  • Roasted Aubergine and Courgette can accompany a variety of different meals.

If you need more veggie side dishes then why not try:

English Mint Potato Salad
Garlicky Slow Braised Tomato and Aubergine
The Best Homemade Coleslaw

courgette and aubergine

Do you need to salt aubergines?

Yes and no. Years ago aubergines were much more bitter so they required salting to make them more palatable. The bitterness has been bred out of them now though so there is no more need to salt for that purpose. However, aubergines do soak up a lot of oil when cooking so salting them prior to cooking helps the aubergine to absorb less oil.

I’m happy to report though that there is no need to salt the aubergines in this recipe. We are looking for speed here.

TIP:  If you feel the end result is too oily then you can pat the vegetables dry with clean kitchen paper before tossing with the herbs and lemon.

What is Sumac?

Sumac is popular in middle eastern cooking. It has a tart lemony flavour. Lovely sprinkled over salads, grilled meats or vegetables.

Here it adds a tanginess to the roasted vegetables, cutting through the richness of the olive oil.

How to Roast Aubergine and Courgette

There is minimal prep involved here.

  1. Cut each vegetable into 8 wedges, by slicing in half width ways, then cutting the halves length ways twice.
  2. Toss in the olive oil, sumac and salt and pepper.
  3. Roast for 30-40 minutes (depending on how large your vegetables were to begin with).
  4. Finally toss with the fresh herbs and lemon.

Roasted aubergine and courgette2

What to serve with Roasted Aubergine and Courgette

  • Lamb Kebabs
  • Roasted Chicken
  • Toss through with pasta for a vegan main dish
  • Serve drizzled with garlicky yoghurt
  • Take to a pot luck for a healthy veggie option

If you make this Roasted Aubergine and Courgette with Sumac and Herbs then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Roasted Aubergine and Courgette with Sumac and Herbs

These easy Roasted Aubergine and Courgettes are sprinkled with sumac and tossed with fresh herbs and a squeeze of lemon before serving. A wonderful vegetable dish which can be eaten hot or as part of a salad buffet.
Prep Time10 mins
Cook Time35 mins
Course: Side Dish
Cuisine: Middle Eastern
Servings: 4 people
Calories: 210kcal

Ingredients

  • 2 aubergines
  • 2 courgettes
  • 60 ml olive oil
  • ¾ teaspoon sumac
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 10 g mint leaves roughly chopped
  • 10 g coriander leaves roughly chopped
  • 10 g parsley leaves roughly chopped
  • Wedge of lemon

Instructions

  • Pre-heat the oven to 180°C/160°C fan/gas mark 4.
  • Prepare the courgette and aubergine by slicing off the stems. Cut each one in half width ways. Halve each again lengthways and then cut into 16 wedges in total.
  • Place the wedges on a baking tray then toss with the olive oil, sumac and salt and pepper.
  • Roast for 30-40 minutes, checking halfway through to give a good mix around.
  • Once the aubergine and courgette are soft, lightly browned and slightly crispy at the corners then remove from the oven.
  • Sprinkle over the fresh herbs, mixing together with a squeeze of lemon.

Notes

  • Cut aubergine browns quickly so don’t leave it hanging around the kitchen after you have turned it into wedges.
  • You can enjoy this dish hot from the oven or cooled and served at room temperature.
  • Lovely served with grilled lamb or chicken or tossed through pasta for a vegan option.

Nutrition

Calories: 210kcal | Carbohydrates: 17g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Sodium: 161mg | Potassium: 821mg | Fiber: 8g | Sugar: 11g | Vitamin A: 734IU | Vitamin C: 27mg | Calcium: 46mg | Iron: 1mg

Update Notes: This recipe was originally posted in 2014, but was updated in August of 2019 to make the recipe instructions clearer as well as nutritional information and expert tips.