Marinated Maple and Turmeric Roasted Cauliflower with Yoghurt Sauce by Bettina Campolucci-Bordi
"I have to be honest, I am not a big fan of cauliflower but, if I were to eat it, this would be the ...
1-2 large eggplants
3 Tbs extra virgin olive oil
2-3 Tbs tahini
2 garlic gloves
1 tsp ground cumin
1 Tbs lemon juice
Salt and pepper
1 Tbs parsley, chopped
1/2 tsp chilli powder (optional)
Olive oil, to garnish
Preheat oven to 200 C and pierce eggplant skin with a fork a few times.
Over the flame of a gas burner, char grill eggplant skin, turning until eggplant is thoroughly charred.
Place eggplants on a baking sheet and roast in oven for 20-30 minutes until completely soft.
Remove from oven and let cool.
Split the eggplant and scrape out pulp, Puree in a food processor with all other ingredients except for parsley until smooth.*
Place in a bowl, place parsley on top and drizzle with olive oil before serving.
* Make sure not to process baba ghanoush to a paste. Some eggplant chunks add a rustic element to the dip.