A flavorful dish of roasted cauliflower and eggplant with a tangy garlic yogurt dip. Packed with protein and fiber.
Ingredients
- 1 head garlic
- 1 tbsp harissa
- 3 tbsp olive oil (divided)
- ½ tsp cumin
- ½ tsp turmeric
- 1 tbsp cornstarch
- 3 pinch salt
- 1 small cauliflower head (diced in florets)
- 1 eggplant (diced)
- 1 lemon (chopped in half)
- 4 tbsp chopped parsley
- 1 tsp dukkah
- 1 cup cooked black lentils
- 1 cup thick soy yogurt
- 1 tbsp tahini
Instructions
- Preheat the oven to 400 °F. Prepare the garlic by peeling and removing the outer layer. Cut 1/2 cm from the top of the cloves to expose them, wrap in foil, and bake for 40 minutes. Allow to cool.
- Combine 2.5 tsp olive oil, harissa, turmeric, cumin, cornstarch, and a pinch of salt. Add the cauliflower and eggplant to this mixture, ensuring they are thoroughly coated. Transfer to a baking tray with the lemon and bake for 30 minutes.
- While the vegetables are roasting, prepare the lentil mix by combining the lentils, 1/2 tsp olive oil, parsley, a pinch of salt, and dukkah.
- For the dip, squeeze out the charred lemon juice and combine it with yogurt, roasted garlic, tahini, and a pinch of salt. Layer the dip, lentils mix, and roasted veggies to serve.