Spiced aubergine and peas

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 220°C

Step 2

fan. Toss the aubergine pieces together with 4 tablespoons of oil, ¾ teaspoon of salt and a good grind of pepper on a large, parchment-lined baking tray, and roast for 20 minutes.

Step 3

Add the cherry tomatoes, giving everything a stir, and return to the oven for another 10 minutes, until the tomatoes have blistered and the aubergine is deeply golden.

Step 4

2. Meanwhile, make the sauce.

Step 5

Put 2 tablespoons of oil into a large sauté pan on a medium-high heat. Add the onion and cook for 7 minutes, stirring occasionally, until nicely browned.

Step 6

Add the garlic, ginger and chilli and cook for 2 minutes more, until fragrant, then add the spices and cook for 30 seconds. Add the tinned tomatoes, 300ml of water, ½ teaspoon of salt and plenty of pepper, and bring to a simmer.

Step 7

Lower the heat to medium and cook for 15 minutes, stirring every now and then, until thick and rich. Stir in two-thirds of the coriander, 1 tablespoon of lemon juice and the roasted vegetables and use a fork to roughly mash every together.

Step 8

3. In a separate bowl, toss together the peas, the remaining coriander, the spring onions, 1 tablespoon of oil, ¼ teaspoon of salt and a good grind of pepper.

Step 9

4. In a small bowl, combine the yoghurt with a pinch of salt and the remaining tablespoon of lemon juice.

Step 10

5. Transfer the mashed aubergine to a serving plate and top with the pea mixture. Drizzle all over with the yoghurt and the remaining tablespoon of oil, and serve warm.