Baked Vegetables With an Aubergine Sauce |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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Always looking for a new and interesting way with Aubergines, this looks good. From Nigel Slater's new book Tender. 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 |
2 large aubergines |
2 tablespoons olive oil |
100 g creamy yoghurt |
1 tablespoon fresh mint leaves, chopped |
Directions:
1. 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.
2. 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.
3. 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.
4. Remove from oven and trickle over the Aubergine sauce.
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