ROASTED AUBERGINE AND RED PEPPERS + GARLIC YOGURT + CHILLI BUTTER
Servings: 4people
Ingredients
2medium aubergines
2large red peppers
6large tomatoes, roughly chopped into chunks
2tablespoonsolive oil
Small handful of mint leaves
Salt, to taste
Garlic yogurt:
200gramsthick yogurt
3garlic cloves, minced
Zest of 1 lemon
Salt, to taste
Chilli butter:
40gramsbutter
1teaspoonchilli powder
Instructions
Hold the aubergines and red peppers over an open flame. Char them one by one or on different burners until completely blackened on all sides. Use tongs to move and flip them around.
Set aside in a covered bowl and prep the other elements. (Covering helps the vegetables steam. This makes removing the peels a lot easier.)
Make the garlic yogurt: mix together all the ingredients listed above. Set aside.
Chilli butter: melt the butter in a small pan over low heat. Let the butter melt and then brown slightly. At this point take the pan off the heat and add the chilli powder. Swirl the pan a few times to let the chilli and butter emulsify. Set aside. Retain the pan.
Add the tomatoes to the same pan and cover and cook until they start to break down. Add salt. Squish them down with a spatula to help speed things up. Once they’re squidgy and yielding, remove and set aside.
When the vegetables are cool enough to handle, remove the peels from the aubergine and roughly mash.
Peel the peppers. Tear open and remove and discard the seeds, stems and white membrane. Chop into thin strips.
Assemble: add the aubergine mash to the bottom of a large plate. Top with the red peppers and then the tomatoes. Dollop on the garlic yogurt and drizzle over the chilli butter. Top with roughly chopped mint leaves and serve. Best served with crusty bread.