Middle Eastern Spiced Cauliflower with Roasted Eggplant Dip
Ingredients
- 300g cauliflower, cut into bite-sized florets.
- 2 cloves garlic, chopped finely
- 50g butter
- 1 tbs extra virgin olive oil
- 1 tbs red capsicum paste
- 1 tbs of each ground (cumin, coriander, sweet paprika)
- black & white pepper, salt to taste
- small pinch ground nutmeg
- in a large pan under medium low heat add butter, oil, and garlic— sauté just until fragrant, not browning.
- add cauliflower florets, salt and stir on medium heat.
- cover the pan and cook for 3-5 mins (for cauliflower just to start to soften)
- add red capsicum paste, stir, then add spices. stir to combine and turn off heat.
- 3 eggplants
- 1 tsp salt
- 1 c greek yoghurt (could use dairy free yoghurt)
- 1 clove garlic, finally chopped
- 2 tbs parsley, chopped
- 2 tbs lemon juice
Preparation
Pre heat oven 200°C
Cut the eggplants in half lengthways, sprinkle some salt & lightly drizzle olive oil
Place on a parchment lined baking tray and bake (skin-side up) for 30 mins, until roasted
When cooled, scoop out flesh onto a chopping board. With a knife, finely chop the eggplant’s flesh. Then transfer to a bowl. Mix in remaining base ingredients until combined
Paprika infused oil: [Heat 2 Tbs butter & 1 Tbs olive oil in a small pan until it starts sizzling, remove from heat and stir in 3 tsp sweet paprika & a pinch of smoked paprika]
Parsley, chopped
Toasted macadamia and/or pine nuts
Note: in this recipe I used IL MISTO Extra Virgin Olive Oil by @riovistaolives
Scoop eggplant mixture base onto a serving plate. Using the back of a spoon, make a shallow pit and top with spiced cauliflower. Drizzle paprika oil over the topping & around. Sprinkle with macadamia & parsley
Serve with flatbreads or naan bread