Roasted Eggplants with Pistachio Cauliflower Couscous, Spiced Chickpeas and Mint Cream

Instructions

1. 1

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

2. 2

   Score the flesh of the eggplants diagonally without piercing the skin. Brush the halves with 2 tablespoons / 30 ml olive oil and season with 1/2 teaspoon salt and a little black pepper. Place them cut side up on the baking sheet.

3. 3

   In a bowl, toss the chickpeas with 1 tablespoon / 15 ml olive oil, ground cumin, smoked paprika, ground cinnamon, 1/4 teaspoon salt, and black pepper. Spread them around the eggplants on the tray.

4. 4

   Roast the eggplants and chickpeas for 30 to 35 minutes at 220°C / 425°F, stirring the chickpeas halfway through, until the eggplants are tender and golden and the chickpeas are lightly crisp.

5. 5

   Meanwhile, heat 1 tablespoon / 15 ml olive oil in a large skillet over medium heat. Add the red onion and cook for 3 minutes until softened. Stir in the chopped garlic and cook for 30 seconds.

6. 6

   Add the riced cauliflower, raisins, lemon zest, half of the parsley, half of the pistachios, 1/4 teaspoon salt, and black pepper. Sauté for 5 to 7 minutes, stirring, until the cauliflower is tender but still fluffy. Remove from the heat and add 1 tablespoon / 15 ml lemon juice.

7. 7

   For the cream, combine the plant-based yogurt, tahini, grated or crushed garlic, half of the mint, the remaining tablespoon of lemon juice, 1 tablespoon / 15 ml olive oil, and a pinch of salt in a bowl. Stir until smooth.

8. 8

   When the eggplants are ready, gently press the flesh with a spoon to make room. Spoon the cauliflower couscous over the top, then add the spiced chickpeas.

9. 9

   Finish with the mint cream, the remaining pistachios, the remaining parsley, and the rest of the mint. Serve hot or warm.