With the weather being so temperamental at the moment I feel a bit lost with what to prepare in the kitchen. It’s been raining like mad which makes me feel cool and cosy feeling the need for a warmer meal. On the other hand it’s just so humid so something really light just feels like the right way to go. I’ve concocted this cheeky little number which is really light and healthy, but also nice and warm as it’s served fresh from the grill.
1 aubergine, sliced
1 sweet pointed red pepper, sliced
1 tbsp Tahini
1 dsp pine nuts
Crushed black pepper
Place the aubergine and pepper onto a baking tray. Season with salt and generously with the crushed black pepper.
Drizzle over olive oil and grill on medium-high or 200 in an electric grill.
Grill for 10 minutes, then flip the vegetables over and put back in the grill for an additional 10 minutes or remove the tray when the vegetables have charred and have softened.
Place the aubergine and pepper on to the serving dish of choice. Drizzle over the tahini and lemon juice and scatter over the pine nuts and serve.
Tired from a long day at work and want a quick but delicious dish that’s healthy and meat-free? This tomato and aubergine stew brings juiciness and crunchiness together with a special cameo of our tinned friends, chickpeas. I’ve kept this version a little less spicy but if you fancy more of a kick, add more harissa paste.
1 medium sized aubergine, chopped into chunks
1 can of chickpeas, drained and rinsed
3 fresh tomatoes, roughly chopped
3 cloves of garlic, roughly chopped
1 shallot, finely chopped
1 tsp harissa paste
1/2 tsp ground cumin
1/2 tsp ground coriander
2 tsp tomato puree
3 tbsp olive oil
Salt and pepper to taste
Splash of lemon juice
In a pan, pour in the olive oil and add the aubergine and fry for 7-8 minutes, stirring occasionally, on a medium heat until the vegetable has browned and lightly softened.
Add the shallot and garlic and fry for 2-3 minutes.
Add the cumin, dried coriander and a sprinkling of salt and pepper; give it a quick stir.
Put in the chickpeas, harissa and tomatoes and fry for 2-3 minutes.
Add the tomato puree and pour the water into the pan and cook for 8-10 minutes.
Squeeze in a splash of lemon and season again with salt. Leave to cook for a further 5 minutes or until the water has reduced.