Eggplant and porcini bites with turmeric tahini dressing
TM6 TM5

Eggplant and porcini bites with turmeric tahini dressing

3.2 (10 ratings)

Ingredients

Eggplant and porcini bites with roasted broccoli

  • 20 g dried porcini mushrooms
  • 60 g filtered water
  • 1 red onion (approx. 120 g), cut into quarters
  • 2 garlic cloves
  • 1 tbsp extra virgin olive oil, plus extra for drizzling
  • 1 eggplant (approx. 480 g), cut into pieces (approx. 2 cm)
  • 100 g breadcrumbs of choice (see Tips)
  • 5 sprigs fresh coriander, leaves only
  • 1 tsp ground coriander
  • ½ tsp ground cayenne pepper
  • ½ tsp ground cinnamon
  • ½ tsp ground cumin
  • 2 lemons,1 zested, no white pith and 1 cut into halves lengthways, then into thin slices
  • ¼ tsp salt, plus extra to taste
  • 1 - 2 pinches ground black pepper, plus extra to taste
  • 250 g broccoli, cut into florets, including approx. 2 cm of stalk

Turmeric tahini dressing

  • 20 g pine nuts
  • 60 g tahini (see Tips)
  • 120 g filtered water
  • 1 tbsp lemon juice
  • ¼ tsp salt
  • 2 garlic cloves
  • ½ tsp ground turmeric

Assembly

  • 60 g rocket
  • ½ red onion, cut into thin slices
  • 1 carrot, cut into julienne
  • 1 Lebanese cucumber, cut into cubes (1-2 cm)
  • 4 pita breads

Nutrition
per 1 portion
Calories
2272 kJ / 541 kcal
Protein
19.5 g
Carbohydrates
58.7 g
Fat
21.2 g
Fibre
18.6 g

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