Roasted Cauliflower & Eggplant with Lentils & Tahini Dressing

This flavour-packed dinner sees spice-roasted cauliflower and eggplant matched with the satisfying bite of lentils and creamy tahini dressing. It’s vegan, and free of dairy and gluten.

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Serves 4

1/2 medium-sized cauliflower, cut into florets

2 eggplants

Harissa paste or your favourite curry paste, to brush

Mint or micro-greens, to garnish

Cauliflower spice mix

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

1 tsp curry powder

1 tsp smoked paprika

1 tsp ras-el-hanout

1/4 cup extra virgin olive oil

Lentils

1 cup puy lentils

3 cups vegetable stock

1 bay leaf

A few sprigs fresh thyme

Tahini dressing

1 cup tahini

1/4 cup lemon juice

2 tbsp chopped fresh mint

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Preheat oven to 180°C. For the cauliflower spice mix, mix all the spices with the olive oil,
then combine with the cauliflower. Place in a baking dish.

Halve eggplant lengthways, then score in a criss-cross pattern with a sharp knife, ensuring
you don’t cut all the way through. Brush with olive oil, season with salt and pepper, then brush
with harissa paste or curry paste. Place in baking dish with cauliflower and roast for 20 minutes
or until coloured and soft.

Meanwhile, place all the lentil ingredients in a saucepan, and season with salt and pepper.
Bring to boil and simmer for 15 minutes or until al dente (still firm to the bite), then drain.

For the tahini dressing, combine all ingredients in a blender, adding enough water to achieve
a yoghurt-like consistency. Season to taste.

To serve, swirl some tahini dressing on each plate, then add lentils, eggplant and the cauliflower
on top. Garnish with mint or microgreens. In this photo, we’ve also added chopped chives and
a drizzle of olive oil around the plate.

Recipe by Elizabeth Cafe & Larder

Photograph by ilk

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