Aubergine Traybake with Chimichurri
This Mediterranean inspired recipe is so simple and easy to make, with minimal washing up. You simply roast all the veggies in one tray and whiz up some fresh and tangy chimichurri sauce. Recipe for two people.
Ingredients
1 aubergine
2 peppers
10 spears of asparagus
10 baby courgettes or one whole
1/2 a red onion
1 can of cherry tomatoes
6 sun-dried tomatoes
Olive oil
For the chimichurri
1 large handful fresh parsley
1 large handful fresh coriander
Juice from 1 whole lemon
1tsp Dijon mustard.
2 tbs apple cider vinegar
100m extra virgin olive oil
1 -2 tsp zaatar
Salt and pepper to taste
Method
Preheat the oven to 180 degrees
Snap the ends off the asparagus spears, cut the ends from the courgette and slice the pepper down the middle, removing the seeds. Chop the onion into slices and pop into the roasting tray whole
Half the aubergine lengthways and make a crosshatch score along the white flesh of both sides. Add to the roasting tray
Drizzle all the veg with a good lashing of olive oil and mix around to ensure everything is coated.
Empty the cherry tomatoes into the tray and also the sun dried tomatoes.
Season with salt, pepper and zaatar.
Pop into the oven for 1 hour to cook. Half way though flip the aubergine over to ensure the centre is cooked well.
To make the chimichurri sauce, simply add all the ingrediants into a blender and blitz to the desired consistency.
Once the veggies are cooked, serve with a drizzle of the bright chimichurri sauce.
To watch the video of Sarah Ann cook up this delicious feast, you can watch one on her instagram here.