All VeganPeas Veg

Split Peas & Honey-Sweetened Aubergine

By 2 Marzo 2020 9 Marzo, 2020 No Comments

Ingredients

SERVES 8

– 400 g split peas
– 1 large red onion finely chopped
– 1 bay leaf
– 2 tsps. salt
– ¼ cup fresh lemon juice
– 1 medium aubergine cut into 2,5-5-cm cubes
– 1 ¼ tsps. salt
– 2 large tomatoes cut into quarters
– 8 tbsps. EVO
– 2 medium yellow onions coarsely chopped
– 2 garlic cloves minced
– 1tsp. mild honey
– 1 tbsp. small capers in brine
– 2 tbsps. fresh basil thinly sliced
– black pepper to taste
– 1 to 2 tbsps. balsamic vinegar

Directions

Heat a little EVO in a heavy pot and sauté the red onion over medium-low flame, stirring occasionally until softened, ab. 8 minutes. Add in split peas and stir until well coated, then pour in ab. 6 cups of water and the bay leaf. Bring it to a boil and, while stirring occasionally, slowly simmer for ab. 1 hour, partially covered, until mixture is soupy. Stir more frequently as the purée thickens, then also add in some salt and continue cooking until water is absorbed and the mixture has a creamy consistency, ab. 30 minutes to 1 hour more. At this point, remove from heat, stir in the lemon juice and some more EVO, discard the bay leaf and let it cool. Meanwhile, prepare the compote. Toss the aubergine with 1 teaspoon of salt in a colander set over a bowl. Then, place a plate or bowl directly on top of aubergine to weight it down and let drain for ab. 1 hour. Rinse the aubergine, discarding liquid, and dry it off. In the meantime, in a saucepan with a little boiling water, blanch the tomatoes for ab.10 seconds. Then, by using a slotted spoon, transfer the tomatoes to a cutting board and, when cool enough to handle, peel them. At this point, halve tomatoes crosswise and seed, then cut them into 2,5-cm pieces. Meanwhile, in a non-stick skillet, heat 3 tablespoons of EVO and, while stirring occasionally, sauté the aubergine over medium-high heat until golden. Transfer the aubergine to a plate and set aside. Then, reduce the flame, add 3 more tablespoons of EVO to the skillet and, while stirring occasionally, sauté the yellow onions, until softened and golden, ab. 15 to 20 minutes. Also add in garlic and cook for 2 more minutes. Then, add in honey and gently stir until incorporated. At this point, add in the aubergine, tomatoes, capers, basil, pepper and some salt. Gently simmer, stirring occasionally, for ab. 5minutes. Finally, stir in some vinegar to taste and remove from heat. Transfer to a bowl and let it cool. Pour the pea purée into serving bowls and top it with the honey-seasoned aubergine sauce. Add a final drizzle of EVO and serve.