Category: Gluten Free, Vegan, Vegetarian
Serves: 10 share plate
300g chickpeas, soak overnight
1.5kg cauliflower, cut into florets
40mL olive oil
30mL CHEF Vegetable Liquid Concentrate
50g baby spinach leaves
1 bunch coriander, chopped
2 lemon, juice
1 pomegranate, seeds removed
Baba Ganoush
6 eggplant
6 tbsp tahini paste
3 garlic cloves, crushed
2 lemon, juice
20mL CHEF Mushroom Liquid Concentrate
80mL extra virgin olive oil
Cook the chickpeas for 25-30 minutes until tender, strain and refresh.
Place the cauliflower into a roasting tray with the olive oil and CHEF Vegetable Liquid Concentrate, mixing well.
Roast in a hot oven 200˚c for 30 minutes, turning occasionally.
Place the eggplants over open gas flame to char on each side and until they are soft.
Allow to cool slightly and split in half. Scoop out the flesh keeping all the juices.
Place the eggplant flesh into a food processor and add the tahini, garlic, lemon juice and the CHEF Mushroom Liquid Concentrate and roughly blend. Gradually add the olive oil and set aside.
Combine the cauliflower, chick peas, spinach leaves, and coriander and lemon juice. Arrange on a platter and scatter with pomegranate seeds.
