Diana Henry's Butter-Roast Aubergines and Tomatoes with Freekeh

deliciousmagazine.co.uk

subheading: For the vegetables and freekeh:

1kg baby aubergines 1kg plum tomatoes (you can use a mixture of

colours - red, green and yellow - as long as they are

about the same size) 100g unsalted butter 12 garlic cloves, not too finely sliced Sea salt flakes and freshly ground black pepper A little soft light brown sugar (optional, only if your

tomatoes aren’t sweet) 250g cooked freekeh Natural yogurt, to serve Good bread, to serve

subheading: For the koch-kocha:

½ green pepper, halved, deseeded and roughly chopped 50g coriander leaves 1 red chilli and 1 green chilli, halved and deseeded 3cm fresh root ginger, peeled and finely grated Juice of 1 lime ½ tablespoon cider vinegar, or white wine vinegar 1 garlic clove, finely grated 1 teaspoon ground cumin 1 teaspoon ground cardamom seeds ¼ teaspoon crushed grains of paradise ½ teaspoon crushed ajwain 100ml extra virgin olive oil ½ green pepper, halved, deseeded and roughly chopped 50g coriander leaves 1 red chilli and 1 green chilli, halved and deseeded 3cm fresh root ginger, peeled and finely grated Juice of 1 lime ½ tablespoon cider vinegar, or white wine vinegar 1 garlic clove, finely grated 1 teaspoon ground cumin 1 teaspoon ground cardamom seeds ¼ teaspoon crushed grains of paradise ½ teaspoon crushed ajwain 100ml extra virgin olive oil

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