Name: Celebrate Vegetables With Se Veggie-loaded Stunners Recipe
Yield: 4
Cuisine: Tunisian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

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 gradually and to taste.

How to make Celebrate Vegetables With Se Veggie-loaded Stunners Recipe

Rich Harris

Crawler

Tunisian

<p>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 gradually and to taste.</p>

Vegetarian

Dried yellow ? split peas

Ground ? turmeric

Garlic Cloves Peeled

Fine sea salt

Vegetable stock ? page 200

Extra ? virgin olive oil

Medium aubergines

Olive Oil For Frying

Garlic cloves ? peeled and crushed

Cumin seeds

Tomato pure

1 ? harissa paste

Red wine ? vinegar

Large fennel bulb

Sea salt

Rinse the split peas, then leave them to soak in cold water for 1 hour. Drain, then tip into a heavy-based saucepan with the turmeric, garlic and salt. Pour over the stock and bring to the boil, then reduce the heat, cover with a lid and simmer gently for 1 hour until almost all the liquid has been absorbed. 

step 1

Meanwhile, prepare the spicy aubergine. Cut each aubergine widthways into thirds, then slice each piece into wedges. ?heat a splash of oil in a deep frying pan and fry, in batches, over a medium heat for about 10 minutes until golden, transferring to a plate lined with kitchen paper as you go. Return all the aubergine to the pan, then increase the heat, add the garlic and fry for 2 minutes. Sprinkle in the cumin seeds and fry for a further minute, then add the tomato pure and harissa to taste and fry for 2 minutes. Pour over the stock  it will bubble up viciously at this point, so stand back to avoid getting splattered  and cook for 34 minutes until the liquid has mostly been absorbed. Remove from the heat and stir in the vinegar. 

step 2

Thinly slice the fennel on a mandolin or using a very sharp knife, then toss with the salt in a bowl. Massage the fennel for a minute or so until it begins to soften slightly, then squeeze over the lemon juice. 

step 3

Pour the cooked split peas into a liquidiser, add the extra virgin olive oil and blend to a smooth pure  add a little water if it needs some encouragement. Pour into a clean pan and set aside. 

step 4

To serve, gently reheat the split pea pure, divide between warmed serving bowls, spoon over the spicy aubergine and top with the fennel. 

step 5

Honest Cooking