ingredients
serves 4
1 tablespoon olive oil
1 clove garlic, peeled and crushed
1 small onion, peeled and finely chopped
2 tablespoons water
1 bay leaf
2 level teaspoons chopped fresh rosemary, or 1 level teaspoon dried rosemary
4 chopped fresh sage leaves
1 pound pumpkin, peeled, de-seeded and cubed
1 pound eggplant, cut into cubes
2 level tablespoons Greek yoghurt
2 teaspoons lemon juice
1 level tablespoon chopped fresh parsley
Freshly ground black pepper
Sage sprig to garnish
method
1. Heat the oil in a large, nonstick skillet and put in the garlic, onion and water. Cook over a moderate heat for 2 minutes, or until the water has evaporated.
2. Add the bay leaf, rosemary and sage, and cook for 1 minute, then stir in the pumpkin and eggplant. Cover and cook over a low heat, stirring occasionally, for about 15 minutes, or until the vegetables are tender.
3. Take the pan off the heat, discard the bay leaf, stir in the yoghurt, lemon juice and parsley, and season with pepper. Turn into a heatproof dish and brown under a hot grill for 5 minutes. Garnish with the sage sprig.
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