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Sticky Glazed Aubergine, Garlicky Yoghurt + Crispy Carlin Peas
Sticky sweet roasted aubergine has to be one of the greatest things. Add some of our Queen Carlin Peas crisped up to add crunch and you've got a belter of a dish. Zesty garliky yogurt really ties this all together. Give this a go!
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Sticky Glazed Aubergine, Garlicky Yoghurt + Crispy Carlin Peas
Rated 4.5 stars by 2 users
Servings
3-4
Cook Time
35 minutes
Author:
Bold Bean Co.
Sticky sweet roasted aubergine has to be one of the greatest things. Add some of our Queen Carlin Peas crisped up to add crunch and you've got a belter of a dish. Zesty garliky yogurt really ties this all together. Give this a go!
Ingredients
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3 aubergines, quartered lengthways
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1 jar of Queen Carlin Peas, drained and rinsed
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250g greek yogurt (coconut yoghurt works well for a vegan belter)
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Juice of ½ lemon
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1 bulb of garlic
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2 tbsp Honey
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½ tsp Ground Coriander
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½ tsp ground cumin
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20g flatleaf parsley, stalks removed and leaves finely chopped
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20g fresh coriander, leaves finely chopped
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10g fresh mint, leaves finely chopped
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2 garlic cloves, grated
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1 long red chilli, seeds removed and finely chopped, or ½ tsp dried chilli flakes
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2 tbsp red wine vinegar
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A pinch of flaky sea salt
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120ml extra virgin olive oil
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A handful each of fresh mint and coriander leaves, to garnish (optional)
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Flatbreads
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Cous cous or bulgur wheat for something heartier
For the Yoghurt
For the Glaze
For the chimichurri (or shop bought works just as well)
Serving suggestions
Directions
Heat the oven to 180C.
Put the aubergine on a roasting tray with just a sprinkle of salt. Wrap the bulb of garlic in tin foil and put on the tray with the aubergine. Roast for 25-30 minutes until the aubergine is soft and almost falling apart.
Tumble the carlin peas onto a baking tray in a single layer and pat dry with a clean tea towel. Toss with olive oil a pinch of salt and roast for 25-30 minutes or until super crispy.
To make the chimichurri, combine the herbs, chilli, garlic, lemon juice, vinegar and olive oil in a bowl and mix well to combine. Set aside.
For the glaze: in a small bowl, mix the cumin, coriander and honey. Add a splash of oil to loosen if necessary. Once the aubergine is out of the oven and has cooled slightly, smother the aubergine in this glaze.
Squeeze the soft roasted garlic into a bowl with the greek yoghurt and lemon juice. Season to taste and set aside in the fridge. You could blitz this in a blender if the garlic is too chunky for your liking.
Using the back of a spoon, spread the garlicky yogurt to cover the base of a serving platter. Put the aubergine on top, sprinkle over the crispy peas and drizzle over the chimichurri. Garnish with mint and coriander leaves.
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