Spiced Cauliflower on Roasted Eggplant
Ingredients
- 300g cauliflower
- 2 cloves garlic
- 50g butter
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red capsicum paste
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon sweet paprika
- Salt to taste
- Pepper to taste
- Small pinch ground nutmeg
- 3 eggplants
- 1 teaspoon salt
- 1 cup Greek yoghurt
- 1 clove garlic
- 2 tablespoons parsley
- 2 tablespoons lemon juice
- White pepper to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 teaspoons sweet paprika
- Pinch of smoked paprika
- Parsley
- Toasted macadamia nuts
- Toasted pine nuts
Preparation
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 minutes until cauliflower starts to soften.
Add red capsicum paste, stir, then add spices. Stir to combine and turn off heat.
Preheat oven to 200°C.
Cut the eggplants in half lengthways, sprinkle some salt and lightly drizzle olive oil.
Place on a parchment lined baking tray and bake skin-side up for 30 minutes 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.
Heat 2 tablespoons butter and 1 tablespoon olive oil in a small pan until it starts sizzling, remove from heat and stir in 3 teaspoons sweet paprika and a pinch of smoked paprika.
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 and around. Sprinkle with macadamia and parsley.
Serve with flatbreads or naan bread.