Aubergines on Waffles

aubergines on waffles

Aubergines on Waffles

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The cheese can be sprinkled on top of the aubergines and allowed to melt just before serving, without grilling, if preferred.
Servings: 4
Calories: 380


  • 2 large aubergines cut into cubes
  • salt
  • 2 tablespoons vegetable oil
  • 1/2 pint beef stock
  • 4 teaspoons tomato puree
  • 2 cloves garlic crushed (optional)
  • 1/2 teaspoon dark soft brown sugar
  • freshly ground black pepper
  • 4 potato waffles
  • 3 oz Cheddar cheese grated
  • coriander sprigs or parsley to garnish


  • Layer the aubergine cubes in a colander, sprinkling each layer with salt. Put a plate on top and weight down. Leave to drain for about 30
  • minutes to remove the bitter juices. Rinse under cold running water, pat dry with absorbent paper or a clean tea-towel and set aside.
  • Heat the oil in a large frying-pan, add the aubergines, stock, tomato puree, garlic, if using, and sugar. Season with salt and pepper.
  • Bring to the boil, then lower the heat, cover the pan and simmer for 8-10 minutes, stirring frequently, until the liquid is absorbed and the aubergines are tender.
  • Meanwhile, heat the grill to high and toast the waffles for 4 minutes on each side or fry as directed on the packet.
  • Place the waffles in a flameproof dish, pile the aubergine mixture on top and sprinkle over the grated cheese. Grill/broil for 1 - 2 minutes.
  • Garnish waffles with coriander sprigs or parsley and serve at once.
Calories: 380 kcal
Carbohydrates: 53 g
Protein: 13 g
Fat: 15g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 22 mg
Sodium: 268 mg
Potassium: 1576 mg
Fiber: 12 g
Sugar: 11 g
Vitamin A: 291 IU
Vitamin C: 48 mg
Calcium: 208 mg
Iron: 3 mg
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