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Member recipe

Izzy's squashed aubergine

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Serves 3

A great side to have with summer salads and a babecue, or enjoy inside home-made wholemeal/buckwheat pancakes

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  • 1 large butternut squash, cut to medium cubes
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp/ 1 tsp dried oregano
  • Black pepper
  • 2 cloves garlic,finely sliced (could try smoked garlic also)
  • 1 red onion, roughly chopped
  • 3-4 spring onions, thinly sliced
  • olive oil
  • Black Pepper
  • Dred oregano
  • 1 or Half a Lagre Aubergine
  • Sultanas, 3- 4 tbsp
  • I haven't added salt, but if you want to,add where you think it's missing.


    1. Bring a pan of water to the boil,meanwhile, roughly chop squash into medium sized cubes.
    2. Transfer squash to pan, along with the; nutmeg, cinamon, oregano and black pepper. Boil until very soft
    3. Preheat the oven to 180C/fan 160C/Gas 6
    4. While the squash is boiling, in a decent sized roasting dish, heat 4-5 tbsp virgin olive oil, once 'runny' add; Roughly chopped red onion,garlic,spring onions, black pepper and oregano. Toss everything up with each other Transfer to oven and cook for 5 mins until onion is softened
    5. While the onions are softening, very thinly slice the aubergine,set to one side. Remove squash from heat and drain.
    6. Add aubergines to onions and cook for 8 mins.
    7. Then add all of well drained cubed sqush to tray, mix up together,season again with black pepper(salt if you wish) and continue to roast the whole mix together for a further 20 mins.
    8. Remove from oven and allow to cool (5-10 mins) Add sultanas to mix, toss all together, transfer to serving dish. Serve. Try adding a little soy sauce when eating, or having some mango chutney or tzatziki alongside.

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