About this recipe
The mistake with mixed vegetable stews is putting everything in raw, which gives you a grey, watery pot. Roasting the aubergine and courgette separately first drives off moisture and concentrates them, so when they finally go into the tomato they hold their shape and taste of themselves. This is one of the zeytinyagli dishes, meant to be eaten warm or cool rather than piping hot.
Ingredients
- 2 whole auberginecut into 3 cm chunks
- 1 whole lemonjuiced
- 25 g fresh parsleychopped
- 0.5 tsp black pepperfreshly ground
- 2 tsp fine sea salt