Friday, April 06, 2012

Mixed Vegetables with Yoghurt and Chilli Herb Oil

Ottolenghi calls this a "real scene-stealer of a dish". I agree. What is so simpe to prepare turns out to be a hit. That's what I like so much about Ottolenghi's dishes, they are usually colourful eye-catchers with lots of different herbs and spices. To me, that's what makes them exciting and comforting at the same time. I imagine this one to go well with grilled meat, you can serve it with rice also. I just served it with some baguette as a light dinner for Annette and me yesterday.

(from: here)

2 courgettes, cut into 2cm dice
1 large aubergine, cut into 2cm dice
3 large plum tomatoes
Sunflower oil, for frying
2 red peppers, cut into 2cm pieces
150g Greek yoghurt
1 big garlic clove, peeled and crushed
2 tbsp fresh mint, shredded
1½ tsp dried mint
1½ tsp lemon juice
Salt and black pepper

For the chilli and herb oil:
1 green chilli, chopped roughly
20g parsley
5g mint
1 tsp ground cumin
4 tbsp olive oil

Heat the oven to 150°C. Mix the courgettes and aubergine with a teaspoon of salt, place in a colander for an hour, then drain.

Cut each tomato into six wedges, place on a baking tray and sprinkle with a quarter-teaspoon of salt. Roast for 40 minutes, to dry out a little, then set aside to cool.

Put all the herb oil ingredients in a food processor with a pinch of salt and process to a smooth, thick sauce.

Pour sunflower oil into a medium saucepan to come 5cm up the sides and place on a medium-high flame. Once hot, lower the flame to medium. Pat dry the courgette and aubergine, mix with the red pepper, and deep fry in batches for four or five minutes. Drain in a colander, sprinkle with salt and set aside to cool.
In a medium bowl, whisk the yoghurt with the garlic, fresh and dried mint, lemon juice and plenty of pepper. Add the vegetables and tomatoes and stir very gently. Serve with the herb oil spooned on top.

No comments:

Post a Comment

Related Posts with Thumbnails