This is an interesting '60s dish: a versatile stew of sliced aubergines, flavoured with paprika and white wine to be eaten either by itself as a main, as a side or a savoury on toasted or untoasted bread. We tried it as a main by itself. It was... different, but still flavoursome. For those looking to give up meat or eat less of it, this entirely vegan recipe is lovely and filling and bursting with taste.
Note: the recipe instructs the reader to scatter the top with parsley once plated up. Being in the midst of the COVID-19 lockdown at the time that we cooked this one, we had all ingredients on us bar the parsley so we used the closest thing we had available to this: a little chopped spring onion. It was alright, although we think that the parsley or a little coriander would've been beautiful!
Original Recipe: 'Paprika Aubergines' (Book 8, 1967)
Speed: 15 mins | Serves: 2 as a main; 4 as a side
1 small onion, finely sliced
1 heaped tsp. paprika
4 tbsp. oil (plus more if the aubergine seems dry)
⅓ wine glass of white wine or cider
1. Cut the aubergine into ¼ inch slices.
2. Heat the oil in a pan and brown the aubergine slices gently. Once browned, remove from the pan to a hot plate and set to the side.
3. Fry the sliced onion in the pan until golden, adding more oil if necessary.
4. Add paprika and the wine or cider and cook this for 2-3 minutes, stirring well.
5. Return aubergines to the pan, making sure they are heated through.
6. Sprinkle with parsley and serve.
'This is a good light dish eaten with pieces of dry toast or bread. It also goes well with lean meat, grilled or roasted.'
Original Recipe for 'Paprika Aubergines'
'BOOK 8': The Sunday Telegraph Cookery Book (1967)
By: Jean Robertson for The Sunday Telegraph
Publisher: Collins for The Cookery Book Club (9 Grape Street, London, W.C.2, England, U.K.)