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A community recipe by

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This is fantastic on its own as a light meal/snack with crusty bread or as a starter and its so easy. Its made in a thick tomatoey garlicky sauce thats wonderful scooped up with the bread or alternatively eat cold from the fridge the next day with a small dollop of greek yogurt, yummmmyyyy and healthy too!!


Serves: 2

  • 1 large aubergine
  • 2 small onions (finely sliced)
  • 1 clove garlic (crushed)
  • 1 stock cube (chicken or vegetable)
  • 1 tin chopped tomatoes (a small tin)
  • oregano
  • olive oil


Patlican is a community recipe submitted by berrylips and has not been tested by so we are not able to answer questions regarding this recipe.

  • First of all put the grill on! Peel most of the dark maroon skin off the aubergine and slice lengthways into about 6-8 slices that should be about 1 cm thick. Brush both sides of the aubergine with olive oil. Put under grill until light golden brown, don't let it burn or it will taste a bit acrid.
  • Meanwhile fry the garlic into about a tablespoon of olive oil (in a wide pan)and add the onions to fry gently until opaque and just starting to caramelize.
  • Add the can of chopped toms with plenty of salt and pepper and oregano. Add the stock cube and stir until its melted in.
  • Add the Aubergine slices, then add a small amount of boiling water to nearly cover the aubergines, let simmer gently for about 20-30mins until the aubergines are soft, eat hot or cold.
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