Spiced mashed eggplant and peas (Ottolenghi test kitchen)

Serve with either roti or plain rice

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Step 1

Preheat oven to 220*C. Combine eggplant, 4 Tbsp oil, ¾ tsp salt, pepper on baking tray and roast 20 mins. Add cherry tomatoes, stir and continue roasting 10 mins until the tomatoes have blistered and the eggplant is golden.

Step 2

Sautee onion in 2 tbsp oil on medium until browned, 7 mins.

Step 3

Add ginger, garlic, green chilli and cook 2 mins until fragrant, then add spices (mustard seeds, turmeric, cumin, garam masala) and cook 30 second.

Step 4

Add tinned tomatoes, 300ml water, 1/2tsp salt and pepper, simmer 15 mins until think and rich.

Step 5

Add 2/3 of coriander, 1 tbsp lemon juice, roasted vegetables and roughly mash everything together.

Step 6

In a separate bowl, combine defrosted peas, remaining coriander, spring onions, 1 tbsp oil, ¼ tsp salt and pepper.

Step 7

In small bowl, combine yoghurt with pinch of salt and 1 tbsp lemon juice.

Step 8

Spread eggplant mash onto serving plate and top with peas. Drizzle with yoghurt sauce and remaining 1 tbsp oil, serve warm.