A Year of Beautiful Eating: Eat fresh. Eat seasonal. Glow with health, all year round. by Madeleine Shaw

Author:Madeleine Shaw [Shaw, Madeleine]
Language: eng
Format: epub
Publisher: Orion
Published: 2017-04-19T23:00:00+00:00

Make the tomato sauce first. Heat the oil in a large frying pan and sauté the onion with the salt for 7 minutes until golden. Add the garlic, oregano, thyme and chilli flakes and stir for a minute. Then add both types of tomatoes, turn down the heat and simmer for 30 minutes.

While the sauce is cooking, preheat the oven to 200°C/400°F/gas mark 6.

Cut the aubergines in half lengthways, score them on the inside and place them in a roasting tray. Cover in a sprinkling of salt and 4 tablespoons of the oil, and pour over the tomato sauce. Rub the sauce into the aubergine flesh. Roast in the oven for 45–50 minutes until cooked through.

While the aubergines are cooking, toast the nuts. Heat a small frying pan to a medium–high heat and add the pistachios and almonds. Toast for a few minutes until golden, shaking the pan to prevent them burning, then leave on a plate to the side to cool.

Rinse the quinoa in a sieve, then put in a large pot and cover with 380ml of water. Add a pinch of salt and bring to the boil, then simmer for 12 minutes until all the liquid is absorbed. Mix the cooked quinoa with the lemon zest and juice, chilli flakes, chopped herbs and the remaining tablespoon of oil.

Once the aubergine halves are roasted, plate up, topped with the quinoa mixture and the toasted nuts.

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