Roasted cauliflower with burnt aubergine with tomato salsa

⇐ Recipes from cookery books

Ingredients

main

2 largish aubergine

1 clove garlic

1 tsp lemon juice

1 tsp cider vinegar

½ cauliflower

1½ Tbsp olive oil

1 tsp coriander seed

¼ tsp turmeric

salt and black pepper

for the salsa

1 large tomato

roughly chopped parsley leaves

1 Tbsp olive oil

1 Tbsp lemon juice

to garnish

mint leaves - large ones roughly shredded

parsley leaves, roughly chopped

Method

1. Char the aubergines. There are two methods.
2. Scoop the aubergine flesh out removing as much of the burnt skin as feasible. Drain in a colander for an hour. Once drained place in a bowl and tears into long strands. Add the garlic, lemon juice, vinegar and some salt and mix - you don't want it too tart.
3. Cut the cauliflower into florets and place in a bowl. Add the olive oil, coriander seeds, turmeric and some salt and pepper. Mix and spread on a cooking parchment lined baking tray. Roast in a 200℃ hot oven for 20-30 minutes till golden and tender. Remove from oven and allow to cool.
4. While cauliflower is cooking and cooling make the salsa but putting all the ingredients in a bowl and mixing.
5. To assemble. Spread the aubergine on a serving platter. Arrange the cauliflower on top. Spoon over the salsa and garnish with mint and parsley.

Falastin Sami Tamimi and Tara Wigley

Palestinian

Palestinian middle_eastern

extra text

Cauliflower, roasted with burnt aubergine and tomato salsa