Fenugreek – roasted Fennel + Aubergines

roasted fennel auberg 1 roasted fennel auberg 3 roasted fennel auberg 2

 

  1. 3 heads of fennel
  2. 250 g small aubergines
  3. 100 g green peas (fresh or frozen)
  4. 100 g fresh pomegranate seeds
  5. 2 tbspns dry fenugreek leaves (kasuri methi)
  6. 1 tbspn cumin seeds
  7. 1 medium red onion, chopped into moons
  8. 2 tbspns of lemon juice
  9. a handful of roughly chopped and toasted walnuts
  10. Salt
  11. Extra virgin olive oil

 

–          Preheat the oven to 200 C

–          Slit the fennel heads into 4 slices each, vertically, and slit the small aubergines also vertically

–          Coat both the vegetables well with fenugreek leaves after greasing them with a bit of oil.

–          Roast them to your liking. I personally like them lightly charred. Sprinkle in the cumin seeds half way through roasting

–          While the veg are roasting, in a small bowl pour the lemon juice and seep the onion moons in it. Blanch the green peas for 10 seconds in boiling water and keep aside.

–          After the veg have roasted, layer them on to a plate, with the aubergines and fennel first, and then green peas, pomegranate seeds and onion, and then walnuts.  Serve warm or at room temp.

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