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

  1. Pre heat oven 200°C

  2. Cut the eggplants in half lengthways, sprinkle some salt & lightly drizzle olive oil

  3. Place on a parchment lined baking tray and bake (skin-side up) for 30 mins, until roasted

  4. 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

  5. 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]

  6. Parsley, chopped

  7. Toasted macadamia and/or pine nuts

  8. Note: in this recipe I used IL MISTO Extra Virgin Olive Oil by @riovistaolives

  9. 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

  10. Serve with flatbreads or naan bread

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