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 .
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’
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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.
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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