Aubergine & Cauliflower Mediterranean Bowl
Author: Teffy Perk
Recipe type: Mains
Cuisine: Vegan, Vegetarian
Prep time:
Cook time:
Total time:
Serves: 2
- 2 medium aubergines (eggplants)
- 1 tablespoon olive oil
- 1 tablespoon za'atar
- 2 cloves garlic, minced
- Pinch of salt
- 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
- 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
- Hummus
- Greens
- Toasted pine nuts
- Fresh tomatoes
- 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.
- 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.
- 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.
- 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.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/aubergine-cauliflower-mediterranean-bowl
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