Mexican Roasted Veg Pitta Pockets

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Yesterday I raided my fridge and cupboards and made a quick, easy and healthy supper.  I love roasting vegetables but it is only recently that I have been so very inspired by my dear friend Elaine over @ Foodbod to create dips and pastes, to accompany my our meals

Yesterday I had some lovely aubergines so I thought I would team it up with some tangy cherry tomatoes and a sweet red onion that caramelize whilst it was roasted.  I added a Mexican touch to the vegetable paste using lime, ground coriander & cumin powder.  Whilst most of the yummy flavours came from the amalgamation of the veg

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So here you have my Mexican Roasted Veg Pitta Pockets, healthy, good and fun!
Have a great day, much love D x

INGREDIENTS

2 medium aubergines chopped into chunks
8 cherry tomatoes
1 red onion chopped
1 tbsp sunflower oil
Salt to taste
1 tsp coriander & cumin powder
Fresh lime to taste

Mexican rice
Wholegrain pitta bread
Grated Cheddar cheese

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METHOD

• Preheat oven to 200°c.  Pour a the oil into a roasting tray add all aubergine, tomato and red onion

• Sprinkle on some salt and the coriander & cumin powder.  Using your hands massage the oil and seasoning into the veg

• Roast for 25-35 minutes or until soft and squishy

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• Place all the roasted vegetables into a blender with a squeeze of fresh lime juice and whizz to a semi paste

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• Toast the pitta bread, slice into half and fill with some Mexican rice

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Then place some aubergine paste.  Finally scatter a little cheese..all good to go!

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Don’t reach for packets of instant pasta!

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We are having a bit of a pasta phase in this household, which seems to have kicked off earlier in the week.

“Mummy I want pasta please?” translates into I want some pasta NOW please! How impatient are our little babies?!
“Don’t cook the pasta mummy, I want to eat it!” Lol! Everyday gets more and more interesting and fun!

I have to put my hands up to using the instant packet pastas that you add water or milk too, before I had children.  I now find myself quickly boiling some wholegrain brown fusilli for 12 minutes, draining the water though leaving a few tablespoons of the boiled starchy pasta water then adding

• A tsp of olive oil
• A little tomato passata or crushed tomato
• A pinch of dried oregano
• Fresh clove of garlic crushed or garlic granules
•A little paprika or pepper

Stir well to coat all the pasta.  Cook on a low heat for a further 5 minutes.
Serve with some cheese or in our case some pimento olives

The sauce will have penetrated the fusilli and you will also be left with a silky tomato pomodoro sauce

Hope you enjoy your homemade instant pasta! Much love D x