Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
Dietary
Vegetarian
This is perfect for a vegetarian lunch or a meat-free Monday meal.
For the spiced aubergine purée
- 2 whole aubergines
- 1 tsp cumin seeds
- 1 tsp chopped fresh root ginger
- 2 tbsp finely chopped flatleaf parsley
For the grilled vegetables
- 1 green courgette, cut lengthways
- 1 yellow courgette, cut lengthways
- 1 red onion, cut into quarters
- 1 red pepper, halved, cored and seeds removed
- salt and freshly ground black pepper
For the lettuce cups
- 50ml/2fl oz hazelnut oil
- 100ml/3½fl oz groundnut oil
- 1 shallot, peeled and diced
- 1 thyme sprig
- 1 tbsp honey
- 1 tbsp sherry vinegar
- 1 lemon, juice only
- 1 iceberg lettuce, leaves separated
- salt and freshly ground black pepper
Method
For the spiced aubergine purée, preheat the oven to 200C/180C Fan/Gas 6.
Carefully char the whole aubergines over an open flame until blackened all over. Leave to cool slightly and then cut a slit in the side of each aubergine. Add the cumin and ginger to the slits and place in a roasting tin. Roast for 30 minutes, or until soft. Scrape out the flesh into a blender or food processor. Add the parsely and and blitz to a purée.
For the grilled vegetables, place all of the vegetables on a grill pan and season with salt and pepper. Place under a hot grill and cook until charred all over. Leave to cool slightly and then cut into small dice.
For the lettuce cups, heat the oils in a frying pan and add the shallots and thyme. Cook for 5 minutes, or until softened and then stir in the honey, vinegar and lemon juice. Season with salt and pepper.
To serve, spoon a small amount of the aubergine purée into a lettuce leaf cup. Add some of the grilled vegetables and finish with the shallot mixture. Use any leftover lettuce in a salad.