Roasted Aubergines & Tomatoes with Smoked Quinoa & Spicy Zhoug

Serves

4 People

Cooking Time

40 minutes

Season

Summer

Dietary

Gluten Free

Vegetarian

Ingredients

150g Hodmedod’s Smoked Quinoa cooked following the packet’s instructions
3 aubergines
1kg of mixed variety tomatoes
120g butter
3 cloves of garlic, thinly sliced
for the zhoug:
4 green chillies
50g coriander leaves
50g flatparsley leaves
1/2 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 tablespoon of Bignose & Beardy’s apple cider vinegar
125ml Honest Toil extra virgin olive oil
Juice of 1 lime
1/2 teaspoon of flakey sea salt
1 teaspoon of sugar

Method

1- Preheat the oven to 180c (fan).
2- Cut the aubergines into quarters and place in a roasting tray along with the tomatoes, cutting any larger ones in half. Season well.
3- Melt the butter in a pan, add the garlic and cook over a low heat for a few minutes. Then pour over the vegetables, coating them all over and roast for 30 minutes, turning the aubergines half way through.
4- To make the zhoug simply put everything into a food processor or blender and blitz until smooth. Add a tablespoon of water to loosen it - it should be a dribbly sauce rather than a paste. Drizzle some extra virgin on top.
5- Add the cooked quinoa to the roasting vegetables and mix in, pushing most of underneath. Return to the oven for a final 10 minutes. When cooked the aubergines should be tender and the tomatoes caramelised.
6- Serve with the zhoug and some good bread to mop up the juices.