This recipe was something that I stumbled upon whilst trying to find inspiration for an evening tea involving a surplus cauliflower and some aubergines that I had in the fridge. I was looking for something fresh and light, yet filling enough to satisfy two hungry children, and this is my variation of a recipe that popped up when I googled the ingredients! This would also work well as a starter without the rice, or as an addition to a tapas-style meal combing lots of different dishes and flavours.
1 large cauliflower, cut into florets
2 aubergines, cut into 2cm dice, salted and set aside
1 medium onion, sliced
2 cloves of garlic, crushed
4 tbs olive oil
1 tsp cumin seeds
1 tsp ground coriander
1 tsp Baharat spice mix
4 large free range eggs
150g basmati rice
Small handful of fresh parsley, chopped
For the yoghurt dressing;
100ml plain yoghurt
1 tbs extra virgin olive oil
1 tbs lemon juice
1 clove of garlic, crushed
1/2 tsp ground coriander
1 tsp ground turmeric
1. Place the salted aubergine cubes in a large bowl for 30 minutes then rinse, drain and set aside.
2. Preheat the oven to 180C.
3. Pour half of the oil in a small saucepan and gently sauté the onion for 5 minutes.
4. In a large mixing bowl add together the remaining oil, coriander, cumin seed, baharat, crushed garlic and some salt and pepper and mix well.
5. Add the cauliflower and rinsed aubergine to the bowl and mix well to coat.
6. Add the onion slices then pour the mixture onto a baking tray and put in the oven for 30 minutes, stirring once halfway through.
7. Whilst this is in the oven, cook the rice and hard-boil the eggs.
8. Meanwhile, to make the dressing, combine all of the ingredients in a large jug and whisk well to combine. Feel free to add a splash a water to thin the sauce slightly if preferred.
9. When the vegetables have turned light brown, served immediately on a bed of rice with the halved boiled eggs then pour the dressing over each portion and scatter some shredded parsley leaves over to finish.