As I walked Bob this morning (and got VERY VERY wet!) I was running through what I had in the fridge and what I might do with it all; I decided to roast the two aubergines whole and use the flesh with a collection of lots of other bits and pieces I had to use up, which is what resulted in the recipe below.
I also chopped and roasted courgettes, shallots and garlic in one pan, and baby plum tomatoes, salt and garlic in another, which I then blended to a sauce, and had a brunch of the lovely roasted vegetables topped with the roasted tomato and garlic sauce and some leftover homous…there’s no photos of any of that because I was too busy eating it all!! I can honestly tell you that it was all very tasty though :)
I guess you could call this another tagine? It’s a great big pot of loveliness full of healthy tasty goodness..
My pot of everything
2 medium aubergines, roasted, peeled and roughly chopped
300g frozen peas
1 medium butternut squash, peeled, chopped into chunks and roasted
1 bunch of flat leaf parsley chopped
1 bunch coriander chopped
2 tsp cumin
4 tsp paprika
1/2 tsp cayenne pepper
Splash of olive oil
Juice of 1 lemon
Chuck it all in together – EXCEPT the butternut squash – in a large pan over a low/medium heat, bring it to the boil, turn the heat down and simmer for 30-45 minutes until a you’re happy with the consistency and flavour.
Add the butternut squash at the end to absorbs flavours whilst keeping its shape and not breaking down completely in the mix.
I eat it like this, with no additions, but you could eat it with quinoa, rice or pasta, or as a sauce with a jacket potato; you could also add some grated cheese to melt over the topped or add a blob of Greek yoghurt to stir through it.
I’m bringing this to this week’s Fiesta Friday – do visit Angie’s page and check out her AMAZING Courtesan au Chocolat pastries!! And a big thank you to this week’s co hosts, Tracy and Stephanie, thank you ladies :)
Have a great party and a great weekend xx