ZAATAR-ROASTED CAULIFLOWER WITH BABAGANOUSH & PICKLED SHALLOTS
SERVES 6 / PREPARATION 10 MINUTES PLUS PICKLING TIME / COOKING 25-30 MINUTES
Charring the eggplants directly over gas until blackened gives the most amazing smoky flavor to the babaganoush. However, if you don’t have gas or access to a barbecue I’ve offered an oven grill alternative. You’ll find shallots at most supermarkets. They’re slightly sweeter and milder than a red onion, but if you’d prefer, use red onion instead. To keep this plant-based, use brown rice syrup instead of honey in the babaganoush.
PICKLED SHALLOTS
3 large shallots, peeled and finely sliced 60ml (¼ cup) apple cider vinegar 1 tablespoon raw sugar
1½ teaspoons fine sea salt
ZAATAR
2 tablespoons dried thyme 1 tablespoon sesame seeds, toasted 2 teaspoons sumac
1 medium cauliflower olive oil a handful each of fresh mint and flat parsley leaves extra virgin olive oil, to drizzle
BABAGANOUSH
2 medium eggplants (approx 500g) 60ml (¼ cup) hulled tahini
2 tablespoons freshly squeezed lemon juice 1 clove garlic, peeled
½ teaspoon honey (optional)