Originally from South Africa, Nadia Render moved to England in 2002 to be near her mum. She now lives in Sheringham in North Norfolk with her partner Tommy and cocker spaniel, Henry. She enjoys spending as much time as possible outdoors on the beach and at her beach hut in Overstrand. A strict vegetarian of 16 years, Nadia would very much like to make a full time career of cooking and food writing. Says Nadia: “I hope to continue to grow my food business by sharing my love and passion for great vegetarian food!” You can find Nadia on Twitter and Facebook.Tomato and Oregano Roasted Aubergine This dish is wonderful – it goes with everything. Have it with pasta and grated cheese*, or with jacket potatoes (as pictured). You could also spread it over pitta bread, cover with cheese* and grill to make a quick pizza. The possibilities are endless. Serves: 2–3 Vegan (*with substitutions) Ingredients 1 large aubergine, cut into bite-size chunks 1 red onion 1 tin plum tomatoes 1 tin butter beans 1 tbsp dried oregano 1 clove garlic, finely chopped 1 tbsp malt vinegar 1 tsp sugar 1 veg stock cube, dissolved in a small amount of water Large splash of white wine Salt and black pepper Instructions
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