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< Spiced mashed aurbergine and peas

Source: Ottolengi

Yield: 2 main meal or 4 as a side dish

Time: also can't have colons in this section

Notes: Serve with fresh crusty bread

Ingredients

3 Aubergines,chopped roughly 3-4cm cubes
105ml Olive Oil
Salt and Black Pepper
150g Cherry Tomatoes
20g Coriander Leaves, roughly chopped, plus 1tbsp extra to serve
200g Frozen Peas, defrosted
2tbsp Lemon Juice
2tbsp Greek-Style Yogurt
(optional) 3 Spring Onions, trimmed and finely sliced at a slight angle

Sauce

1 Red Onion, peeled and thinly sliced
(optional or make less) 6 Garlic Cloves, peeled and crushed/finely chopped
30g Ginger, peeled and finely chopped
1 Green Chilli, finely chopped, seeds and all
1tsp Black Mustard seeds
1tsp Ground Tumeric
1tsp Ground Garam Masala
1tsp Ground Cumin
1 tin chopped tomotoes
20g Coriander Leaves, roughly chopped, plus 1tbsp extra to serve

Method

Heat the oven to 240℃/220℃
Toss the aubergines in a large bowl with Olive oil and S&P, roast for 20 min
Add the cherry tomatoes to the tray, give everything a stir, and return to the oven for 10mins, until the tomatoes are blistered and the aubergine is deeply golden.
Meanwhile, make the sauce in a saute pan: Fry onion in olive oil, add the garlic, ginger and chilli, and cook for 2mins more, until browned and fragrant. Add the spices and cook, stirring constantly, for 30seconds, then tip in the tinned tomatoes, 300ml of water, 1/2tsp salt and plenty of pepper and bring to a simmer. Lower the heat to medium and cook, stirring every now and then, for 15mins, until thick and rich. Stir in the coriander- Stir into the tomatoe sauce the coriander, peas, half of the lemon juice and the roast vegetables, use a fork to roughly mash the mix together.
In a small bowl, mix the yogurt with an 1/8tsp of salt and the remaining tbsp each of lemon juice and oil. Transfer the mashed aubergine to a serving plate and top with the spring onion and extra coriander. Drizzle all over with the yogurt and serve warm with crusty bread.