Roasted aubergines with cauliflower tabbouleh
Print recipeA recipe in which roasted aubergine takes centre stage. Aubergine is a versatile vegetable that pairs beautifully with herbs and aromatics. In this recipe you combine aubergine with yoghurt dressing and mint. Served with cauliflower tabbouleh.
Ingredients
Roasted aubergines
- 4 aubergines
- juice of 1/2 lemon
- olive oil
Tabbouleh
- 150 g almonds and walnuts (mixed)
- 1 cauliflower
- 100 g pomegranate seeds
- 6 tablespoons olive oil
- lemon juice
- salt and pepper
- 1 handful of parsley
- 1 handful of mint
Dressing
- 1 handful of parsley
- 1 handful of mint
- 150 ml yoghurt
- 4 tablespoons olive oil
- juice and zest of 1/2 lemon
- salt and pepper
Kitchen tools:
- baking paper and food processor
Method
- Preheat the oven to 180 degrees. Line two baking trays with baking paper.
- Cut the aubergines in half (leave the stalk attached) and score a crosshatch pattern without cutting through the skin. Drizzle with lemon juice and olive oil. Roast for 30–40 minutes in the oven.
- Spread the almonds and walnuts over the other baking tray and roast for 10 minutes in the oven alongside.
- Meanwhile, make the cauliflower tabbouleh. Remove the leaves and core from the cauliflower and break into florets. Blitz in the food processor until it resembles rice grains. Place the cauliflower rice in a large bowl and stir through the pomegranate seeds, olive oil, lemon juice, salt and pepper.
- Remove the nuts from the oven and allow to cool. Meanwhile, finely chop the parsley and mint and add everything to the tabbouleh.
- Finely chop the remaining parsley and mint and mix with the other dressing ingredients.
- Remove the aubergines from the oven, drizzle with the dressing and serve with the cauliflower tabbouleh.