Roast cauliflower and eggplant fatteh

Roast cauliflower and eggplant fatteh

Tags

egyptian

Cook

Ingredients

  • 12 plum tomatoes, halved
  • 4 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • ½ tsp chilli flakes
  • 2 ½ tsp brown sugar
  • 1 large cauliflower, florets
  • 3 tbsp olive oil
  • ½ tsp turmeric
  • ½ tsp ginger
  • 2 tsp cumin
  • ½ tsp allspice
  • 135g chickpeas, rinsed
  • 35g raisins
  • 2 pitta breads
  • 4 tbsp olive oil
  • 650g eggplant, cubed
  • 2 garlic cloves, sliced
  • ½ tbsp olive oil
  • 1 onion, finely chopped
  • ¼ tsp cinnamon
  • ¼ tsp cumin
  • 125g long-grain rice
  • 30g pistachios, roughly chopped
  • 165g pomegranate seeds
  • Parsley, chopped
  • Coriander, chopped
  • 75ml vegetable stock
  • 1 garlic clove, grated
  • 1 tsp olive oil
  • ½ tsp salt
  • Juice of ½ lemon
  • 350g Greek yoghurt
  • Juice of ½ lemon

Steps

  1. Heat the oven to 180°C. In a small bowl soak the raisins in hot water. In the rice pot soak the rice.
  2. Lay tomatoes in a roasting tin. Drizzle with olive oil, balsamic vinegar and season. Gently toss and arrange cut side up. Sprinkle with chilli flakes and brown sugar. Roast until caramelised.
  3. In a large bowl add cauliflower, olive oil, spices and season. Stir until well coated. Spread on a baking tray and roast for 30 minutes. Adding the chickpeas halfway.
  4. Once cauliflower is tender remove from oven. Drain the raisins and stir through the cauliflower.
  5. Lower oven to 170°C. Cut pittas into triangles, place on a baking tray and brush with olive oil. Sprinkle with salt and bake until toasted and slightly crispy.
  6. Heat oil in the pan and sauté eggplant in batches until golden all over. Season then add all eggplant back to the pan and add garlic and cook for a few more minutes.
  7. In a small pan heat oil and add onion. Cook until translucent. Add cumin and cinnamon and cook for a few minutes.
  8. Clean the rice in the rice cooked pot then add the onion mixture and water. Cook the rice.
  9. Mix grated garlic, olive oil, salt, lemon and yogurt.
  10. Layer the components in bowls. Using a little stock to moisten everything. Drizzle over any remaining oil left in the tomato roasting tin to finish.