Sicilian Roasted Aubergine and Red Pepper Stew with Truffle mash*

Author: Holly White

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Sicilian Roasted Aubergine and Red Pepper Stew with Truffle mash

Ingredients

Sicilian Roasted Aubergine and Red Pepper Stew

• 2 large aubergines
• olive oil
• 2 teaspoon dried oregano
• 300g red onion, finely chopped
• 2 cloves garlic, pureed
• 1 large handful flat-leaf parsley
• 1 can chopped tinned tomatoes
• 2 tablespoons baby capers
• 80g green olives, sliced
• 2 tablespoons red wine vinegar
• To serve: 1 tablespoon flaked almonds

Truffle Mash (serves 4)

• 600g white potatoes, diced
• 1 garlic clove, left whole
• 2 garlic cloves, minced
• 250ml unsweetened plant-based milk
• 1 tablespoon nutritional yeast
• 3 tablespoons truffle-infused oil, plus extra for drizzling
• Sea salt and freshly ground black pepper

Instructions

Sicilian Roasted Aubergine and Red Pepper Stew

1. Cut the aubergine into large chunks.
2. Heat some olive oil in a large pan over a medium heat, add the aubergine, oregano and a little sea salt, then toss to coat.
3. Turn the heat up to high and cook for 4 to 5 minutes,
4. When the aubergine starting to crisp, add the onion, garlic and parsley stalks, then cook for a further few minutes adding a little more oil to the pan, as needed.
5. Drain and add the capers, and add the olives, then drizzle over the vinegar.
6. When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes, or until the aubergine is cooked through.
7. Lightly toast the almonds.
8. Season the stew to taste, then drizzle with extra virgin olive oil.
9. Serve the stew with truffle mash and sprinkle with the almonds and remaining parsley.

Truffle Mash

1. Peel and steam or boil the potatoes with the whole garlic clove for about 20 minutes, until soft.
2. Transfer the potatoes to a blender or mash them in the pot by hand.
3. Add the minced garlic, milk, nutritional yeast, and oil and blend or mash together. If you’re using a blender, don’t over-blend, and use the plunger to ensure all the ingredients are mixed together.
4. Season to taste with salt and pepper.
5. Transfer the mashed potatoes to a warmed serving bowl. Drizzle with a little more truffle oil.

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*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.