Moorish Monsoon Meals -Vegetable Yorkshire Pudding

Vegetable Yorkshire Pudding

SERVES 6

1 small aubergine sliced thickly      1 egg      115g plain flour      300ml milk      2 Tsp dried thyme      1 red onion      2 large courgettes      1 red pepper      1 yellow pepper      5 Tbsp sunflower oil      2 Tbsp grated cheese       Salt and pepper

Sprinkle the aubergine with salt and leave in a colander for 10 minutes. Drain, rinse well and pat dry.

Meanwhile heat oven 220 oc/ 425 of gas 7

Beat the egg in a bowl, then gradually add the flour and a little milk to make a smooth paste. Gradually add in the rest of the milk, add the thyme and seasoning stir until smooth. Leave batter in a cool place until needed.

Cut onions into quarters, slice courgettes and peppers.

Put oil in a roasting pan and heat in the oven.

Add the prepared vegetables, toss in the oil to well coat and return to the oven for 20 minutes.

 After 20 minutes, give the batter another whisk, then pour over the vegetables and return to the oven for about 30 minutes. The oil must be really hot before adding the batter, that should sizzle slightly when the batter goes in.

When the batter is puffed up and golden, turn down the oven 190 oc /375 of gas 5 for about 10 minutes, or until the edges are crisp.

Sprinkle with the cheese and serve right away.