Roasted aubergine and tomato compote

Aubergines and tomatoes are a classic combination. This dish has Eastern Mediterranean flavours from sumac, a delicious dark red spice from red berries of a Mediterranean shrub. In the Easter Mediterranean, sumac is sprinkled on warm pitas, grilled meats, and salads. In Nice, you’ll find sumac in well- stocked supermarkets.

Tomatoes concassées are easy to make: simply dip tomatoes in boiling water for a few minutes so that they are easy to peel.

Use this dish as a centre piece to your salads or serve as a first course.

2 servings

1 aubergine

2 tomatoes concassées

½ clove garlic, minced

Olive oil

1 tbsp. tomato paste

1 tsp. sumac

½ tsp. Piment d’Espelette or another mild chili powder

A pinch of salt (if sumac does not have added salt)

Preheat the oven to 180°C, roast.

Wash and dry the aubergine. Peel it and cut into about 1 cm thick slices. Lightly brush with olive oil and place on a baking tray. Roast 20 minutes until soft. 

Meanwhile make the tomato compote. Warm 1 tbsp. olive oil in a saucepan over medium-low heat. Add the tomatoes concassées cut into chunks and the tomato paste. Add the garlic, sumac, and Piment d’Espelette. Cook until you get a nice compote.

Place the compote in a bowl and mix in the aubergine slices. Keep refrigerated until needed.