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Fresh green peas on a bed of baked aubergines and tomatoes
  • mains

Aubergines and peas

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
  1. put the aubergines and the tomatoes into separate oven tray

  2. pour a little olive oil on both the vegetables and bake in pre heated ove 180˚ for about 40 minutes

    baked aubergines pieces looking golden brown
  3. in a little olive oil gently fry the spices and the crushed garlic for a few minutes

    the spices frying in a little olive oil
  4. add the baked aubergines and tomatoes to the onion mix and gently mix them

    aubergines, tomatoes and onion mix gently stirred together
  5. in a seperate pan boil the peas until just tender

  6. taste the aubergines mixture for salt and pepper

  7. spread the aubergines and tomatoes on a serving plate

  8. chop the parsley and mint and mix in with the drained peas

  9. spread the peas over the aubergine mixture and drizzle some extra olive oil on top

    plate with aubergine and tomato mixture with fresh peas on top
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