Roasted cauliflower and burnt aubergine with tomato salsa

Name: Roasted cauliflower and burnt aubergine with tomato salsa
Yield: Serves four generously
Cuisine: Palestinian
Ingredients: 4 large aubergines, pricked in a few places with a small, sharp knife (1 kg); 1½ tsp lemon juice; 1 garlic clove, crushed; 5 g picked parsley leaves, roughly chopped; 5 g picked mint leaves (small ones if you can, or else larger ones, shredded); 1 tsp coriander seeds; ¾ tsp ground turmeric; Salt and black pepper; 3 large tomatoes, cut into ½cm dice (240g); 10 g parsley, roughly chopped; 1 tbsp oregano leaves, roughly chopped; 2 tbsp olive oil; 2 tbsp lemon juice; 3 tbsp olive oil; 1 large cauliflower (or 2 medium), cut into roughly 3cm florets (800g); 2 tbsp cider vinegar

Preparation info

Serves
four
generously

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

We spent three nights in Haifa on one of our trips and spent two of those eating supper at the same restaurant, Fattoush, in town. The reason we went back two nights in a row was because we ate a version of this salad the first night and then went to bed dreaming about it. We went back the next night and duly ordered a whole portion each. All the elements here are delicious in and of themselves: the combination of all three is positively wonderful.

Getting ahead: You can char

Ingredients

Asia
Palestine
Supper
Gluten-free
Vegan

Ingredients

Method