Baked Vegetables With an Aubergine Sauce
- Ready In:
- 1hr 25mins
- Ingredients:
- 13
- Serves:
-
2-4
ingredients
- 4 large tomatoes
- 3 courgettes, cut into 1/4 lengthwise
- 2 green peppers, cored and thickly sliced
- 1 medium onion, peeled and cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 2 teaspoons harissa
- 2 tablespoons pine nuts
- 1 tablespoon raisins
-
For the Aubergine Cream
- 2 large aubergines
- 2 tablespoons olive oil
- 100 g creamy yoghurt
- 1 tablespoon fresh mint leaves, chopped
directions
- First make the Aubergine cream by cutting the Aubergines in half lengthwise, score the flesh with several deep etches, then sprinkle generously with salt and set aside for 1/2 an hour, Wipe off the salt, place in a baking dish, pour over the olive oil and bake in a hot oven till thoroughly soft. You should be able to crush the flesh with a fork.
- Scrape the Aubergine flesh from the skin and mash with the yoghurt and enough olive oil to make a paste that is thick enough to trickle.Season with salt and pepper and add the chopped mint.
- Meanwhile put the vegetables in a roasting tin or baking dish, toss with olive il and a little salt and roast on high for a good 45 mins to an hour till tender. Towards the end of the cooking time gently stir in the cumin, harissa, pine nuts and raisins.
- Remove from oven and trickle over the Aubergine sauce.
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RECIPE SUBMITTED BY
Hello, thought I should update this page a wee bit now we have a new furbaby called Bismila as well as our beloved Maddie who is the star of the photo. I live with my husband Keir in the North East of Scotland between Inverness and Aberdeen, it is very beautiful here. My DH is a keen salmon fisherman and is in the right place to do this! I ran my own pubs and restaurants for many years until arthritis made catering just too much for me, I am 'semi' retired now and can't seem to drag myself away from this site. I have met some wonderful people here and made good friends for which I am eternally grateful.
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