|1||Aubergine, cut into ½ cm rounds (Main)|
|1||Golden kumara, cut into ½ cm lengths (Main)|
|1||Purple kumara, cut into ½ cm rounds (Main)|
|1||Garlic clove, minced|
|¼ cup||Finely chopped spring onion|
|2 tsp||grated lemon zest|
|¼ cup||Lemon juice|
|1 cup||Edamame beans, blanched|
|1 serving||Salt and freshly ground black pepper, to taste|
|1 cup||Tomatoes, chopped small|
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- Preheat an oven to 180C.
- In a frying pan heat half the oil. Fry the aubergine until brown and softened on each side. Set aside and cover.
- Rub the remainder of the oil over the kumaras. Place on to a baking tray in the oven for 20 minutes until softened. Remove and cool.
- For the mash, in a bowl combine the avocado, garlic, spring onion, zest, juice and edamame beans. Season with salt and pepper.
- To serve top the vegetables with a dollop of mash and a spoon of chopped tomatoes.
See more of Angela's vegan recipes