Aubergine & Cauliflower Mediterranean Bowl
Author: 
Recipe type: Mains
Cuisine: Vegan, Vegetarian
Prep time: 
Cook time: 
Total time: 
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
  1. Preheat oven to 205ºC | 400ºF and line a baking tray with some baking paper.
  2. 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)
  1. Cut in half, create a crisscross pattern on the flesh using a sharp knife and place on a baking sheet skin side down.
  2. Mix together the oil with the za'atar, salt and mince garlic and rub all over the veg, getting between the crisscross cuts.
  3. Roast until flesh is melty and super tender. Cover with aluminium foil halfway through if needed, or add some more oil.
Cauliflower
  1. 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.
  2. 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
  1. Heat up the oil in a skillet and sauté your sun-dried tomatoes, garlic and onions until soft, about 5 minutes.
  2. Add in the cannelini beans and cook until hot throughout. Stir through the tahini, and serve with the aubergine (eggplant), cauliflower, and extras.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/aubergine-cauliflower-mediterranean-bowl