Diana Henry’s butter-roast aubergines and tomatoes with freekeh and koch-kocha
- October 2019
- Serves four
- 10-15 minutes hands-on time, 40 minutes cooking time
Taken from Dianry Henry’s latest book; From The Oven To The Table, this roasted aubergine and tomato dish makes a seriously tasty supper, especially when mopped up with a good quality loaf of bread.
If you can’t get your hands on grains of paradise for the koch-kocha, some bashed caraway seeds will do.
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