January-Day 21: Roast Aubergine and goulash sauce

Looking for a filling veggie meal that is easy to make? You've come to the perfect recipe.

Prep instructions

 

Decide whether you want to have the meal as a light salad or as a roast dinner with potatoes and other veggies.


Set the oven to a high temperature while you cut half a bag of potatoes into quarters and set them to boil in a pan.


Dice up a large onion, Slice a green or red pepper into small chunks, Slice a large aubergine into slices and half a handful of cherry tomatoes.


Pull the leaves off a sprig of thyme, crush a few cloves of garlic and add a tablespoon of tomato puree to a plate with a teaspoon of smoked paprika.


Boil water and mix the stock cube in with 150ml in a measuring jug.




Cooking instructions

 

Toss the part boiled potatoes in the pan when drained to rough them up and then pour out onto a roasting tin and mix with two tablespoons of oil. Season them with salt and then put into the oven checking after 20mins and removing when chrisp after ~45min.


When you check on the potatoes this is a good time to put the aubergine in. lay the discs out on a tray with a little oil on each side to stop them sticking. A good way to do this is to pour some oil on a plate and dap them on top before laying them out on the tray.


In the meantime start cooking the onion and garlic in a pan, once the onion is a golden colour add the pepper.


Once the pepper has softened add the paprika, stock, cherry tomatoes and thyme.