A wonderful one pot late summer dish.
The softness of the baked aubergines and the sweetness of the slow baked tomatoes contrasts beautifully with the freshness of the peas . The flavours for me are those of high summer. It is served warm, but is very tasty cold the next day.
- Ingredients
- 3 young aubergines partially peeled and cut into 3 cm cubes
- 300 gr ripe cherry tomatoes
- 1 Spanish onion sliced thinly
- 250 gr fresh peas
- 4 crushed garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon plack mustard seeds
- 1/2 teaspoon chilly flakes
- a handful of fresh mint and parsley chopped
- olive oil , salt and pepper
put the aubergines and the tomatoes into separate oven tray
pour a little olive oil on both the vegetables and bake in pre heated ove 180˚ for about 40 minutes
in a little olive oil gently fry the spices and the crushed garlic for a few minutes
add the baked aubergines and tomatoes to the onion mix and gently mix them
in a seperate pan boil the peas until just tender
taste the aubergines mixture for salt and pepper
spread the aubergines and tomatoes on a serving plate
chop the parsley and mint and mix in with the drained peas
spread the peas over the aubergine mixture and drizzle some extra olive oil on top
