Baked Vegetables With An Aubergine Sauce

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 4 large tomatoes
• 3 courgettes, cut into 1/4 lengthwise
• 2 green peppers, cored and thickly sliced
• 1 medium onion, peeled and cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 2 teaspoons harissa
• 2 tablespoons pine nuts
• 1 tablespoon raisins
• 2 large aubergines
• 2 tablespoons olive oil
• 100 g creamy yoghurt
• 1 tablespoon fresh mint leaves, chopped

Recipe

• 1 first make the aubergine cream by cutting the aubergines in half lengthwise, score the flesh with several deep etches, then sprinkle generously with salt and set aside for 1/2 an hour, wipe off the salt, place in a baking dish, pour over the olive oil and bake in a hot oven till thoroughly soft. you should be able to crush the flesh with a fork.
• 2 scrape the aubergine flesh from the skin and mash with the yoghurt and enough olive oil to make a paste that is thick enough to trickle.season with salt and pepper and add the chopped mint.
• 3 meanwhile put the vegetables in a roasting tin or baking dish, toss with olive il and a little salt and roast on high for a good 45 mins to an hour till tender. towards the end of the cooking time gently stir in the cumin, harissa, pine nuts and raisins.
• 4 remove from oven and trickle over the aubergine sauce.