Here’s a pretty tasty vegetarian dish that helped to used some Christmas leftovers. Happy with my plating for once.
Cut into florets. Toss with sea salt and olive oil. Bake in baking paper at 200C for 20-25 mins until it starts to change colour.
Used canned chickpeas, or as I did, soak them overnight and then boil them until they have softened but still have some crunch. Meanwhile make a stew with tinned tomatoes, diced onion, garlic, carrot, 1 tsp toasted cumin seeds, 1 tsp ground coriander, 1 tsp smoked paprika, small handful of coriander leaves, salt and pepper. Add cooked chickpeas and simmer to reduce to a thick stew.
Cut eggplant into thick slices. Salt on both sides and wait at least half an our for the liquid to come out. Pat dry thoroughly. Deep fry in hot vegetable oil.
The dish was topped with pan-toasted pine nuts and pepitas, sliced red chilli, sliced red onion, parsley leaves, a lemon wedge and a sprinkle of sumac (not in photo).
The dressing was made from about 200g yoghurt, 1 1/2 tbsp tahini, 1 roasted capsicum, 2 tbsp tomato passata, juice of 1/2 lemon, 1/2 long red chilli. I blitzed it all and then smoked it with The Smoking Gun.
Served with rose harissa from Herbie’s Spices.