Simple Way to Prepare Award-winning Roasted Aubergine with peas

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, roasted aubergine with peas. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

NEW SERIES - CHETNA'S HEALTHY INDIAN This is one gorgeous recipe for all aubergine lovers and if you are not one then you should definitely need to try this. Switch up your routine on weeknights with this Asian-inspired vegan dish with roasted aubergine and chilli peanut dressing. Cool and cut in half; scoop out the flesh and place in a blender. Then place the rapeseed oil, garlic, mint leaves and peas into the food processor, along with the aubergine, and blend to a thick puree.

Roasted Aubergine with peas is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Roasted Aubergine with peas is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook roasted aubergine with peas using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Roasted Aubergine with peas:

1. Prepare 1 big Aubergine
2. Prepare 1 small onion
3. Prepare 2 big ripe tomatoes pureed
4. Take Ginger paste
5. Make ready to taste Salt
6. Get 1/2 tsp turmeric
7. Make ready 1 tsp chilli powder
8. Make ready 1/2 black pepper powder
9. Take Chopped dhania
10. Take Dhana jeera powder
11. Take 2 tbsp oil
12. Make ready 1 handful boiled peas

In a large bowl, mix the aubergine with half a teaspoon of salt. Transfer to two large oven trays lined with. Serve the roast aubergines with the rice, with sauce poured over the top and lamb's lettuce on the side. The aubergines were superb - straight from box to roasting tin with no salting or brining, and no bitterness.

Steps to make Roasted Aubergine with peas:

1. Roast the aubergine in an oven,jiko or on the gas top
2. Once charred & soft to touch remove the charred skin.cut in small pieces
3. In a pan put oil,once hot add the onions cook till pink. Add tomatoes, add the masalas.
4. Cook well. Add the peas & aubergine.
5. Sprinkle dhania, serve hot with ugali or Roti

Serve the roast aubergines with the rice, with sauce poured over the top and lamb's lettuce on the side. The aubergines were superb - straight from box to roasting tin with no salting or brining, and no bitterness. Because they're sold in pairs, I had to buy four for three people, which means that I. Spread the aubergine out on the sheet and return it to the oven. Cook's note: Puree the leftover aubergine in a food processor and serve as a dip with vegetables, pita bread or crackers.

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