November 3, 2018

Aubergine & Cauliflower Mediterranean Bowl

Dairy Free, Gluten Free, Grain Free, Mains, Vegan, Vegetarian

Mediterranean Buddha Bowl bursting with melty aubergine aka eggplant, tender spiced cauliflower, and creamy cannelini beans with sun-dried tomatoes. Drizzle some tahini over everything, dot with pine nuts, dollop a generous spoonful of hummus, add some greens for #wellness, and dinner is served!

After going to Israel and Palestine this year I just found myself craving hummus, cauliflower, tahini and aubergine (eggplant) ALL the time. I went to a market while I was there and came back home with bags full of spices – za’atar, sumac, harissa, smoked paprika and a shakshuka blend – so thought it was time to put it all to good use.

If you can’t find some of the spices, such as za’atar and smoked paprika, sub for what you do have on hand. Harissa paste is always a good one as well.

Aubergine & Cauliflower Mediterranean Bowl

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

Author: Teffy Perk

Recipe type: Mains

Cuisine: Vegan, Vegetarian

Serves: 2

Ingredients

Za'atar Aubergine (Eggplant)

2 medium aubergines (eggplants)
1 tablespoon olive oil
1 tablespoon za'atar
2 cloves garlic, minced
Pinch of salt

Spiced Cauliflower

1 medium cauliflower head, cut into florets
2 tablespoons olive oil
1 teaspoon sweet paprika
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon garlic powder

Sun-dried Tomato & Cannelini Beans

1 can (400g) cannelini beans, drained and rinsed
1 clove of garlic, minced
1 small onion, finely chopped
½ jar of sun-dried tomatoes, roughly chopped
2 tablespoons tahini
1 tablespoon oil from the sun-dried tomato jar, for cooking

To Serve

Hummus
Greens
Toasted pine nuts
Fresh tomatoes

Instructions

For both

Preheat oven to 205ºC | 400ºF and line a baking tray with some baking paper.
Both veggies will be roasted for 45-60 minutes, rotating the tray half way - if you have a big baking tray they can be on the same one.

Aubergine (Eggplant)

Cut in half, create a crisscross pattern on the flesh using a sharp knife and place on a baking sheet skin side down.
Mix together the oil with the za'atar, salt and mince garlic and rub all over the veg, getting between the crisscross cuts.
Roast until flesh is melty and super tender. Cover with aluminium foil halfway through if needed, or add some more oil.

Cauliflower

Steam or lightly boil for 5-10 minutes, until slightly tender but still firm. Drain, toss to remove excess water, and let cool for a few minutes.
Toss together with the oil, spices, salt and pepper and roast until very tender inside but nice and crisp on the edges.

Sun-dried Tomato & Cannelini Beans

Heat up the oil in a skillet and sauté your sun-dried tomatoes, garlic and onions until soft, about 5 minutes.
Add in the cannelini beans and cook until hot throughout. Stir through the tahini, and serve with the aubergine (eggplant), cauliflower, and extras.