Lebanese Roast Ratatouille with Hummus

Herby — use coriander (cilantro), mint or parsley rather than the salad leaves.
Low carb / no hummus — replace with Tahini Yoghurt Sauce by mixing 150g (5oz) every tahini and organic yoghurt. Or just serve with a big dollop of mayo and some roast nuts .

Variations

Enjoy!

1. Chop eggplant and zucchini into 1 inch balls (2.5cm). Toss eggplant, zucchini, spices and oil.
Wine Match: A medium bodied red like a Tempranillo or cool climate Shiraz.
No baharat — use 1 teaspoon each ground cumin and coriander, 2 teaspoons smoked paprika will work as a spanish alternative. Or use another spice mix berbre spice or the Moroccan spice blend ‘Ras el Hanout’
Watch the Video Version of this Recipe

Published at Tue, 31 Oct 2017 07:15:09 +0000
I love love love roast veggies, particularly eggplant and zucchini. Usually I keep the veg plain to earn a ratatouille but was motivated the other day to try out some Lebanese spicing and serve on a bed of hummus.
2. About half way, stirring. Or until zucchini and eggplant are cooked and beginning to brown.

Then check out my Soupstones Meal Plans.

Looking to get a weekly meal planning service where somebody else comes up with the ideas for what to have for dinner?
Jules x

ps. Tired of determining what to cook?

3. Divide hummus between two plates. Top with salad and roast veg leaves.

Takes: 40 min
2 med eggplant
3 small zucchini
2 teaspoons baharat spice blend or one teaspoon each coriander and cumin
4-6 tablespoons extra virgin olive oil
300g (9oz) hummus
salad greens, to function