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Celebrate Vegetables with these Veggie-Loaded Recipe Stunners | Recipe | Recipes, Vegetable dishes, Vegetarian recipes
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honestcooking.com

Celebrate Vegetables with these Veggie-Loaded Recipe Stunners

· Vegetarian, Gluten free · 4 servings
The trick to this dish is not overcooking the aubergines. They need to be just cooked through so that they’re fairly soft, but still holding their shape. If you take them too ?far you won’t get the contrast in texture between them and the silky smooth peas. ?A cautionary note about harissa; the level of heat varies greatly depending on where you buy it (the supermarket stuff tends to be more gentle, whereas the Tunisian variety in tubes is pretty fiery stuff). With that in mind, add it…
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Honest Cooking

Ingredients

Produce
• 4 Aubergines, medium
• 1 Fennel, large bulb
• 6 Garlic clove
• 1/2 Lemon, juice of
• 350 g Split peas, dried yellow
Canned Goods
• 3 tbsp Tomato puree
• 400 Vegetable stock page
Condiments
• 1 tbsp Harissa paste
Baking & Spices
• 1 tsp Sea salt, fine
• 1 pinch Sea salt
• 1 tsp Turmeric, ground
Oils & Vinegars
• 3 tbsp Olive oil, extra ? virgin
• 1 Olive oil
• 2 tsp Red wine ? vinegar
Nuts & Seeds
• 2 tsp Cumin seeds

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