I hated mint since I was a little girl, who eat to much spearmint candies and suffered serious indigestion. Since then I have been consequently avoiding everything with mint taste. Teas, candies, chewing gums, drinks etc. Suddenly I discovered that mint taste differ! All thanks to tea which I drink in Khartoum by the river Nile. The balance between super sweet tea and fresh peppermint leaves, surprise me in totally positive way. That tea reintroduce mint into my kitchen. I started to use this herb to salads, smoothies, even to plain water along with lemon. But I still could force myself to try dried one. I have this little box which I bring from Tunisia full of dried mint. I stood so lonely for quite a time. Luckily Yotam asks fro dried mint in one of his recipes from “Plenty More”. I was quite sceptic, but I decide to give it a try ( if Yotam asks so nicely ;). When I added it to yoghurt and tasted I was shocked by the taste. Refreshing, but also hot and spicy! So characteristic, so good!
Like the whole dish which I share with you today. Simply, but outstanding. Fried to be almost burnt aubergines, zucchinis and pepper. Roasted tomatoes, along with herb olive oil. Mint yoghurt mixed with green oil creates this beautiful green paint which covers the vegetables. Wonderful comfort food. This dish engages every sense and asks for more and more of it.
Vegetables with herb oil
from “Plenty More”
Ingredients:
4 servings
1-2 zucchinis (400g)
1 large aubergine (450g)
2 red bell peppers (300g)
3 plum tomatoes (300g)
salt
pepper
canola/sunflower oil fro frying
Yoghurt:
150 g soy yoghurt*
1 large garlic clove
1 tbsp shredded fresh mint
1½ tsp dried mint
1½ tsp lemon juice
salt, pepper
Oil:
1 green chilli
20g fresh parsley
1 tbsp chopped fresh mint
1 tsp ground cumin
60 ml olive oil
* I used soy, but the one made from cashews will be also fine
1. Chop zucchinis and aubergines into 2cm chunks. Place them in a colander and sprinkle with 1 tsp of salt. Set aside for 1 hour to let them release some water, then drain.
2. Preheat oven to 170°C. Cut each tomato in 6 wedges. Spread out tomatoes on baking dish (I use large one and complete the dish in it). Sprinkle with ¼ tsp salt. Place in the oven for about 40 minutes. Then set aside to cool them down.
3. Meanwhile, prepare herb oil by blending all ingredients until smooth.
4. Mix yoghurt with fresh and dried mint, lemon juice and minced garlic. Season with salt and plenty of black pepper.
5. Cut peppers into 2 cm chunks. Heat the oil in the deep frying pan (in recipes Yotam asks about deep frying, but I like to use as little oil as possible, the choice is yours). Fry vegetables in batches for 12-15 minutes, until golden, slightly burnt. Drain on a colander.
6. Mixed fried veggies with tomatoes. Season with salt and pepper. Pour yoghurt and herb oil on it and mix again. Serve with couscous, pitas. For lunch, dinner or mezze.
Nutrition info:
1 serving :
279 calories
protein: 4,6 g; fat: 19,5 g; carbohydrates: 18 g, dietary fibre: 6,4 g;
iron:2,35 mg; calcium: 110 mg; zinc: 0,82 mg
