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Recipe Inspiration from Waitrose


Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, Aubergine?


See more Recipes from Waitrose

Main Courses

Tumbet -Aubergine, Potato and Pepper Casserole

This is one of the most characteristic recipes from the Balearic Islands, a true Mediterrenean treat which calls for the sweet, Moorish aubergine variety grown in the islands.

Serves: 8


  • 1kg black aubergines, cut into 1cm slices
  • 750ml Catalan olive oil
  • 1kg potatoes, sliced
  • 1kg green bell peppers, cut into slices
  • 5 cloves of garlic, peeled
  • 1kg ripe tomatoes, peeled and chopped
  • Salt
  • Freshly ground black pepper


  1. To remove their characteristic bitterness, season the aubergines with salt and let them rest in a colander for about 30 minutes. Wash under the tap and dry with kitchen paper. Heat the oil in a large frying pan. Add the potatoes, reduce the heat slightly and cook them until tender and a little crisp.

  2. Remove some of the oil left in the pan and fry the garlic cloves. When they start changing colour, add the tomatoes and cook at a moderate heat for a minimum of 20-30 minutes

  3. Increase the heat and fry the aubergine slices on both sides. Pat dry with kitchen paper and place on top of the potatoes. Do the same with the peppers and, when tender, drain the oil thoroughly from the peppers and arrange on top of the aubergines and season with salt and a little black pepper.

  4. When bubbles start appearing in the oil on the surface of the tomato sauce, set aside, strain and pour over the aubergine dish. Pour on a little top-quality, extra-virgin olive oil and place the dish in an oven preheated at 180°C (Gas mark 4), for 15 minutes.

747010 Baily & Baily Clare Valley Riesling £8.39

Baily & Baily leave no vine leaf unturned in their search for Clare's Valley's finest grapes. Here their dedication results in a racy Riesling with layers of zingy citrus fruit. Excellent with aromatic Thai dishes.

Spicy aubergine and chickpea stew

Vegetarian Can be prepared in advance Ready in 30 minutes or less

  • Vegetarian
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes 

Serves: 4


  • 2 tbsp Olive oil
  • 1 Red onion, sliced
  • 1 Clove Garlic, crushed
  • 2 Small aubergines, cut into large chunks
  • 2 tbsp Bart Baharat Spice Mix
  • 395g tin Peeled cherry tomatoes
  • 410g tin essential Waitrose Chickpeas, rinsed and drained
  • 20g pack fresh coriander, roughly chopped



  1. Heat the oil in a large, non-stick saucepan and add the red onion. Cook for 2-3 minutes, then add the garlic and aubergines. Increase the heat slightly and cook, stirring often, for 4-5 minutes, until golden.

  2. Stir in the spice mix and cook for 1 minute. Pour in the tomatoes, plus half a can of water. Season and add the chickpeas. Simmer gently for 10-15 minutes, until the aubergines are just tender. Stir in the coriander and serve with a spoonful of Greek yogurt and some crusty bread.


Cook's tips

This stew is lovely served cold as a salad with couscous for lunch, too.

620674 Triade Fiano/Falanghina/Greco 2014 Campania £8.79

Worth every last penny, this is a beautifully crafted blend of the southern Italian grapes of Fiano, Falanghina and Greco that delivers ripe pear and citrus notes.


This is a deconstructed version of ratatouille. All the ingredients are grilled individually before being combined.

  • Vegetarian
  • Preparation time: 10 minutes
  • Cooking time: 40 minutes
  • Total time: 40 minutes

Serves: 8


  • 3 onions
  • Olive oil for grilling
  • Salt and freshly ground pepper
  • 2 aubergines
  • 8 baby courgettes
  • 6 large vine or plum tomatoes
  • 1 clove garlic, finely chopped
  • Several sprigs of thyme
  • 3 tbsp extra virgin olive oil for dressing



  1. Peel the onions and cut into 1cm-thick slices. Brush lightly with olive oil and place on a hot barbecue. After 2 minutes, turn them 90° to create a criss-cross griddle pattern. Grill for another 2 minutes before turning them over and repeating the operation. Once cooked, transfer them to a large dish and season well.

  2. Slice the aubergines to the same thickness as the onions and cook in the same way. Set aside and season.

  3. Split the courgettes lengthways and grill, criss-cross fashion, for about 2 minutes on each side. Set aside and season.

  4. Halve the tomatoes (slice vine tomatoes crossways and plum tomatoes lengthways) and put cut side down on the grill. Do not attempt to create a criss-cross pattern on the cut surface, just turn them over after 2-3 minutes.

  5. Once they are skin-side down, they can be turned to form a criss-cross pattern and cooked for 7-8 minutes until they start to bubble and are thoroughly cooked.

  6. Arrange the grilled vegetables in layers. Mix the garlic with the thyme and extra virgin olive oil. Pour over the vegetables. These can be eaten straight away but will be even better after macerating for 20 minutes.


844153 Waitrose Southern French Sauvignon Blanc 2013 Pays d’Oc £6.99

This is a vibrant and citrus-led interpretation of Sauvignon, showing a pleasant grassiness to complementing the typical racy freshness. Will match sushi, Thai Mediterranean cuisine or goat’s cheese really well.

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