Veg Boxes
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Moroccan Spiced Eggplant with Cauliflower Mash
1 (about 1.5kg), cauliflower, cut into florets
500g potatoes, peeled and chopped
6 garlic cloves, 2 whole and 4 crushed
1/2 cup (125g) sour cream
Finely grated zest & juice of 1 lemon
200ml extra virgin olive oil, plus extra to drizzle
3 eggplants, cut into 4cm wedges
2 tbs tomato paste
400g can chopped tomatoes
400g can chickpeas, drained and rinsed
1 1/2 tsp each ground cumin, turmeric & paprika
1 cup coriander leaves, roughly chopped
Place cauliflower, potato and 2 whole garlic cloves in a saucepan and cover with cold salted water. Bring to the boil over high heat and cook for 20-25 minutes until vegetables are tender. Drain well then return to the pan. Add sour cream and half the lemon juice, and mash until smooth. Set aside, covered.
In 2 batches, heat 1/3 cup (80ml) oil in a large wide frypan over a high heat. Add half of the eggplant and cook, stirring regularly, for 8 minutes or until lightly golden and soft. Using a slotted spoon transfer to a bowl and set aside. Repeat with remaining oil and eggplant.
Heat remaining oil in a large deep frypan over a medium heat. Add crushed garlic and cook for 30 seconds until fragrant, then add tomato paste, stirring constantly for 1 minute. Add canned tomato, chickpeas, cumin, turmeric, paprika and lemon zest. Season, then add 1/2 cup (125ml) water, stir to combine and bring to the boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally, or until sauce has thickened. Return eggplant to the pan, stirring to combine and cook for a further 3 minutes or until warmed through.
Remove from the heat, stir through coriander and remaining lemon juice. Check seasoning.
Preheat oven grill to high. Spoon eggplant mixture into a 6-cup capacity (1.5L) ovenproof dish. Top with cauliflower mash and drizzle over extra oil. Place on the highest shelf and grill for 5-10 minutes until golden. Serve immediately.
www.delicious.com.au
500g potatoes, peeled and chopped
6 garlic cloves, 2 whole and 4 crushed
1/2 cup (125g) sour cream
Finely grated zest & juice of 1 lemon
200ml extra virgin olive oil, plus extra to drizzle
3 eggplants, cut into 4cm wedges
2 tbs tomato paste
400g can chopped tomatoes
400g can chickpeas, drained and rinsed
1 1/2 tsp each ground cumin, turmeric & paprika
1 cup coriander leaves, roughly chopped
Place cauliflower, potato and 2 whole garlic cloves in a saucepan and cover with cold salted water. Bring to the boil over high heat and cook for 20-25 minutes until vegetables are tender. Drain well then return to the pan. Add sour cream and half the lemon juice, and mash until smooth. Set aside, covered.
In 2 batches, heat 1/3 cup (80ml) oil in a large wide frypan over a high heat. Add half of the eggplant and cook, stirring regularly, for 8 minutes or until lightly golden and soft. Using a slotted spoon transfer to a bowl and set aside. Repeat with remaining oil and eggplant.
Heat remaining oil in a large deep frypan over a medium heat. Add crushed garlic and cook for 30 seconds until fragrant, then add tomato paste, stirring constantly for 1 minute. Add canned tomato, chickpeas, cumin, turmeric, paprika and lemon zest. Season, then add 1/2 cup (125ml) water, stir to combine and bring to the boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally, or until sauce has thickened. Return eggplant to the pan, stirring to combine and cook for a further 3 minutes or until warmed through.
Remove from the heat, stir through coriander and remaining lemon juice. Check seasoning.
Preheat oven grill to high. Spoon eggplant mixture into a 6-cup capacity (1.5L) ovenproof dish. Top with cauliflower mash and drizzle over extra oil. Place on the highest shelf and grill for 5-10 minutes until golden. Serve immediately.
www.delicious.com.au