Description
A vibrant side dish inspired by Kazbah. Sweet chili jam, nutty tahini, and charred cauliflower make a delicious combo.
Ingredients
Units
- 1 small head (1 lbs) cauliflower
- 2 tbsp olive oil
- 1 medium (12 oz) eggplant
- 1/2 small onion, peeled and diced finely
- 1 tsp ground cumin
- 1 garlic clove, minced
- 1/2 cup (118 ml) water
- Salt and pepper
- 1/2 cup (118 ml) tahini
- 200 ml (⅞ cup) water
- ⅛ cup (30 ml) lemon juice
- 1 tbsp natural Greek yoghurt
- 1 tbsp pine nuts, lightly toasted
- 2 tbsp pomegranate seeds
Instructions
- Dice eggplant into inch-sized cubes.
- Heat oil in a medium saucepan over medium heat and add onion. Cook for 2 minutes, stirring, until the onion has become translucent.
- Add cumin, garlic and stir to coat the onion and for the aromatics to heat.
- Add eggplant and stir again to coat in the spiced onion mixture.
- Add water. Bring to a boil then reduce heat to a simmer. Cook for around 20 minutes, stirring occasionally, or until the mixture reaches a jam consistency.
- Season with salt and pepper.
- Preheat an oven grill to 180°C (350°F).
- Cut cauliflower into florets and place in a bowl.
- Drizzle with olive oil and toss to coat.
- Spread florets on a baking tray lined with baking paper and grill for 20-25 minutes, turning over halfway through cooking, or until the florets are nicely brown and in some places blackened.
- Whisk all tahini sauce ingredients until smooth. Store in a jar until needed.
- Spread the eggplant jam on a serving platter.
- Top with grilled cauliflower florets.
- Drizzle over some of the tahini sauce and sprinkle with toasted pine nuts and pomegranate seeds.
Notes
- For a smokier flavor, grill the cauliflower florets on an outdoor grill instead of using the broiler.
- If you don’t have Greek yogurt, substitute with a dollop of sour cream or crème fraîche for the tahini sauce.
- To make ahead, prepare the eggplant jam and tahini sauce a day in advance and store separately in airtight containers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 15
- Sodium: 300
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 8
- Protein: 8
- Cholesterol: 10