Grilled Aubergine with Tomato & Garlic Sauce


  1. Serve 4-6
  2. 1kg of Aubergine (approx. 4 large).
  3. 50g garlic paste or 6 cloves of garlic, minced olive oil for frying.
  4. For the tomato sauce:
  5. 500g passata
  6. 200g red onion
  7. 100g sofrito
  8. 1tbps. Finely chopped rosemary
  9. 1tbsp. finely chopped sage leaves
  10. 1tbsp. freshly chopped flat-leaf parsley
  11. 1 bay leaf
  12. 2 spring of fresh thyme
  13. 100ml extra virgin olive oil
  14. 1tbsp. ground paprika
  15. Sea salt and freshly ground black pepper.
  16. For the sofrito
  17. 30g garlic
  18. 200ml pomace oil
  19. 100g celery
  20. 500g white onion
  21. 500g celery


Blitz all the above in food processor until you have a smooth paste.

    1. Make the tomato sauce: using a food processor or handheld blender, blitz together the passata, onion, sofrito, rosemary, sage, bay leaf parsley and thyme. Pour into a pan and add 200ml water. Cover and simmer for 45 minutes until thickened. Season to taste. Stir in the extra virgin olive oil and the paprika and black pepper. Remove from the heat.
    2. Slice the aubergine into 2.5cm rings. Place in a bowl with a little salt, pepper and the garlic paste and leave to marinate for 10 mins.
    3. Place a griddle pan or large frying pan over a medium-heat with a little oil. Grill the aubergine rings, in batches, for approx. 4 minutes on each side or until softened in the middle.
    4. Build stack of aubergine slice into 4 individual plates, then spoon the tomato sauce down one side of the aubergine. Garnish with freshly chopped Greek herbs of your choice and serve.

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