Roasted Eggplants with Saffron Lemon Rice, Crispy Chickpeas and Cauliflower Tahini Cream

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a large baking tray with parchment paper.

2. 2

   Score the flesh of the eggplants with shallow diagonal cuts. Place them on the tray, brush with 2 tablespoons olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and scatter the chopped garlic and half of the lemon zest over them. Roast for 30 to 35 minutes at 220°C / 425°F, until golden and very tender.

3. 3

   Meanwhile, dry the chickpeas very well with a towel. Toss them with 1 tablespoon olive oil, smoked paprika, ground coriander, 1/2 teaspoon cumin, 1/4 teaspoon salt, and a pinch of black pepper. Spread them on an open section of the tray or on a second tray and roast at 220°C / 425°F for 20 to 25 minutes, stirring once, until crisp.

4. 4

   Place the cauliflower and the 3 whole garlic cloves in a small saucepan with enough water to cover. Bring to a boil, reduce the heat, and simmer for 10 to 12 minutes until the cauliflower is very tender. Drain well.

5. 5

   Blend the cooked cauliflower and cooked garlic with the tahini, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1/4 teaspoon cumin, 1/4 teaspoon salt, and 3 tablespoons water, or as needed, until smooth and thick.

6. 6

   For the rice, heat 1 tablespoon olive oil in a medium saucepan. Add the basmati rice and stir for 1 minute. Add the vegetable broth, the saffron with its soaking water, the remaining lemon zest, 1/4 teaspoon salt, and a pinch of black pepper. Bring to a boil, cover, reduce to the lowest heat, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes. Then fluff with a fork.

7. 7

   To serve, divide the saffron lemon rice among plates. Top each portion with half a roasted eggplant, add spoonfuls of cauliflower tahini cream, and finish with the crispy chickpeas, chopped parsley, pomegranate seeds, and drops of the remaining lemon juice.