RECIPE :: roast aubergine with walnuts

humous : roast aubergines : chocolate and cherry tort

servings 4 people

Aubergine is one of those really beautiful vegetables that can bring a wonderfully subtle flavour to a dish and when roasted you get the pleasure of eating their dark purple skin. This goes well with a rich red wine sauce and some roast potatoes and parsnips.

Ingredients
1 large aubergine,
2 medium green peppers,
1 large onion,
100g / 3 ½ oz of mushrooms (thinly sliced)
75g / 2 ½ oz of walnuts (crushed),
2tbsp of walnut oil and
1tsp salt.

Method

1)	Preheat the oven to gas mark 6/ 200C / 400F.
2)	Slice the aubergine thinly down its width so that each circular slice is surrounded by the skin.
3)	Slice the pepper into long thin slices.
4)	Peel the onion and cut in half down its heart. Now slice onions into thin half moon shapes.
5)	Now get a small baking tray and start making rows of sliced aubergine, onion slices, pepper slices, mushrooms and the crushed walnuts until the tray is filled.
6)	Cover the top of the vegetables with the walnut oil and salt. Bake for 35 minutes.