Moroccan spiced eggplant with cauliflower falafels, coconut yoghurt and avocado salad

Serves 6 Spiced eggplant 2 Tbsp coconut oil plus

more for frying 2 small onions, peeled and

cut into large pieces 3 cloves garlic, peeled and

finely diced 1 large knob fresh ginger,

peeled and finely chopped Large pinch chilli flakes 1 tsp fennel seeds 3 tsp freshly ground cumin 1 tsp allspice 2 tsp ground cinnamon 2 Tbsp honey 1 Tbsp tomato paste 6 dates, stone removed and

roughly chopped 400g cherry tomatoes,

halved 2 medium sized eggplants 200g cooked chickpeas Cauliflower falafels 200g cauliflower florets 200g cooked chickpeas 1 spring onion, finely sliced 2 cloves crushed garlic Juice and zest of 1 lemon 2 tsp cumin seeds 2 tsp fennel seeds 1 Tbsp olive oil 1 tsp sea salt Freshly ground black

pepper Handful of roughly chopped

flat leaf parsley 3 Tbsp chickpea flour Avocado salad 1 cup mint leaves, washed 1 cup basil leaves, washed 1 cup coriander leaves,

washed 2 Lebanese cucumbers,

peeled and finely sliced 3 ripe avocados, peeled and

cut into large pieces 1 chip pomegranate seeds Juice of 1 lemon Olive oil To finish Coconut yoghurt Chopped natural almonds Freeze-dried coconut 1 To make the spiced eggplant, heat the coconut oil in a medium saucepan and cook the onions, garlic, ginger and chilli flakes until soft, then add the spices and continue to cook for 1 minute for the spices to release their flavour. Add the honey, and let it come to the boil and slightly caramelise. Stir in the tomato paste. Add the chopped tomatoes, dates, sea salt and freshly ground black pepper, and cook for a few minutes until the tomatoes start to break down slightly. Add 250ml water, bring the tomatoes to the boil before turning the heat down to low, and simmer the sauce for 15 minutes. While the sauce is simmering, remove the ends of the eggplant, and cut into quarters lengthways. Cut each quarter into 4 large pieces, and season with sea salt. Shallow fry the eggplant pieces in small batches with a generous amount of coconut oil, until golden brown. Drain and keep to one side. Place the cooked eggplant, chickpeas and spiced tomato sauce into a tajine dish, gently mix together and cook in pre-heated oven for 20 minutes. 2 To make the cauliflower falafels, place all the ingredients except chickpea flour into a food processor, and process to a rough puree. You want the mixture to be smooth enough to hold together when cooking, but still coarse enough to give the fritters some texture. Place the cauliflower mixture into a bowl, add the chickpea flour and gently mix to combine. If the mixture seems too wet, add a little more chickpea flour. Using a tablespoon, scoop the mixture from the bowl and roll into balls using the palm of your hand, pressing each slightly to flatten. Place the falafels on a tray lined with baking paper. You should end up with about 18 falafels. Keep to one side until required. Heat 2 Tbsp of coconut oil in a frying pan, and cook the falafels in batches for about a minute on each side, or until golden brown. Place falafels on an oven tray lined with baking paper, and place in the oven for 5 minutes to finish cooking. 3 To make the avocado salad, place all ingredients in a large bowl, dress with lemon juice, a splash of olive oil, sea salt and freshly ground black pepper. Toss gently. 4 To serve, place a large spoon of the eggplant to one side of a bowl, followed by some avocado salad and coconut yoghurt side by side. Place 3 falafels on top, and finish with a sprinkle of chopped almonds and freeze-dried coconut over the yoghurt and salad.