Warm Spiced Eggplant Tray with Saffron Rice, Lemon Chickpeas, and Roasted Cauliflower Cream
An original dairy-free recipe featuring deeply roasted eggplant, fragrant saffron rice, lemony sautéed chickpeas, and a silky roasted cauliflower cream. It is a complete plant-based meal with Mediterranean-inspired layers of texture and flavor.
Ingredients
- 2 700 g medium eggplants (cut en medias lunas gruesas)
- 1 500 g cauliflower (en floretes)
- 1 lata 400 g cooked chickpeas (escurridos and enjuagados)
- 1 180 g basmati rice (enjuagado)
- 1 150 g yellow onion (chopped fina)
- 4 12 g garlic (3 cloves chopped and 1 clove for the cream)
- 1 60 ml lemon (zest and juice, divided)
- 6 90 ml olive oil (divided)
- 3 45 ml tahini (for the cream)
- 2 1/4 530 ml vegetable broth (divided)
- 1/2 0.25 g saffron (hebras, remojadas en 2 tbsp of caldo tibio)
- 1 1/2 4 g ground cumin (divided)
- 1 2 g sweet paprika
- 1/4 0.5 g ground cinnamon
- 15 15 g fresh parsley (chopped)
- 2 10 g salt (or to taste, divided)
- 1/2 1 g black pepper (or to taste)
- 1/4 60 ml water (for ajustar the cream si hace falta)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 220 °C / 425 °F. Place the eggplant and cauliflower on a large sheet pan or on two pans so they do not crowd.
- 2
Toss the eggplant with 3 tablespoons (45 ml) olive oil, 1 teaspoon cumin, sweet paprika, cinnamon, 1 teaspoon salt, and black pepper. Toss the cauliflower with 1 tablespoon (15 ml) olive oil and 1/2 teaspoon salt. Roast both vegetables for 30 to 35 minutes at 220 °C / 425 °F, turning halfway through, until the eggplant is browned and the cauliflower is very tender.
- 3
While the vegetables roast, heat 1 tablespoon (15 ml) olive oil in a medium saucepan over medium heat. Add half of the chopped onion and cook for 3 to 4 minutes until softened. Add the basmati rice and stir for 1 minute.
- 4
Add the saffron with its 2 tablespoons broth, 1 1/2 cups (360 ml) vegetable broth, and 1/2 teaspoon salt. Bring to a boil, reduce to very low heat, cover, and cook for 15 minutes. Turn off the heat and let the rice rest, covered, for 10 minutes before fluffing with a fork.
- 5
Heat the remaining 1 tablespoon (15 ml) olive oil in a skillet over medium heat. Add the rest of the onion and cook for 4 minutes. Stir in 3 minced garlic cloves and cook for 30 seconds. Add the chickpeas, 1/2 teaspoon cumin, lemon zest, 2 tablespoons (30 ml) lemon juice, and a pinch of salt. Sauté for 4 to 5 minutes until hot and well seasoned.
- 6
Transfer the roasted cauliflower to a blender or food processor with 1 garlic clove, tahini, 1/2 cup (120 ml) vegetable broth, 2 tablespoons (30 ml) lemon juice, and 1/2 teaspoon salt. Blend until smooth and creamy. Add the water gradually if needed to adjust the texture.
- 7
To serve, spread the roasted cauliflower cream over the base of a serving platter. Spoon the saffron rice on top, arrange the roasted eggplant over it, and finish with the lemon chickpeas.
- 8
Sprinkle the fresh parsley over the top and serve the warm tray immediately.
Chef tips
For more deeply browned eggplant, do not overcrowd the pan and keep the pieces in a single layer. The cauliflower cream can be made ahead and gently reheated with a splash of water.
Substitutions
You can replace basmati rice with jasmine rice. Tahini can be swapped for sunflower seed butter if you need to avoid sesame. Parsley can be replaced with cilantro for a fresher flavor profile.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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