Middle-Eastern Eggplant and Cauliflower

Name: Middle-Eastern Eggplant and Cauliflower with Jewelled Wild Rice and Tahini Dressing
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 2 Piece of Garlic cloves; 400 Grams of Cauliflower; 250 Grams of Long Eggplant; 6 Grams of Arabic mix masala; 1 Tsp of Salt; 0 Tsp of Black pepper; 2 Tbsp of Olive oil; 1 Piece of Red onion; 20 Grams of Salted vegan butter; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 150 Grams of Wild rice; 1 Piece of Cinnamon stick; 4 Piece of Cardamom pods; 2 Grams of Cumin seeds; 300 ML of Water; 1 Piece of Vegetable stock cube; 1 Piece of Lemon; 40 Grams of Tahini; 30 ML of Water; 5 Grams of Zaatar; 2 Grams of Sumac; 20 Grams of Almond slivers; 20 Grams of Sliced pistachios; 50 Grams of Dried apricots; 1 Piece of Pomegranate; 15 Grams of Fresh coriander; 20 Grams of Pomegranate molasses

with Jewelied Wild Rice and Tahini Dressing

Packed with so many flavours and textures. This is a dish sure to brighten your day!

48 Reviews

Cals 831 · Prot 25 · Carbs 151 · Fat 29

Vegan

Air Fryer

35 min

Middle-Eastern Eggplant and Cauliflower with Jewelled Wild Rice and Tahini Dressing

Packed with so many flavours and textures. This is a dish sure to brighten your day!

48 Reviews

Cals 831 · Prot 25 · Carbs 151 · Fat 29

Vegan

Air Fryer

Ingredients

Veg

Garlic cloves

2 Piece

Cauliflower

400 Grams

Long Eggplant

250 Grams

Arabic mix masala

6 Grams

Salt

0.5 Tsp

Black pepper

0.3 Tsp

Olive oil

2 Tbsp

Rice

Red onion

1 Piece

Salted vegan butter

20 Grams

Vegetable oil

0.5 Tbsp

Salt

0.5 Tsp

Wild rice

150 Grams

Cinnamon stick

1 Piece

Cardamom pods

4 Piece

Cumin seeds

2 Grams

Water

300 ML

Vegetable stock cube 15*

1 Piece

Dressing

Lemon

1 Piece

Tahini 3*

40 Grams

Water

30 ML

Zaatar

5 Grams

Sumac

2 Grams

To serve

Almond slivers 2*

20 Grams

Sliced pistachios 2*

20 Grams

Dried apricots 14*

50 Grams

Pomegranate

1 Piece

Fresh coriander

15 Grams

Pomegranate molasses

20 Grams

Allergens

*15 Celery, *3 Sesame Seeds, *2 Tree Nuts, *14 Sulphur Dioxide

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3123 / 831
Fats (g)	28.6
of which saturated (g)	6.4
Carbohydrates (g)	151
of which sugars (g)	40.5
Fibers (g)	22.1
Proteins (g)	24.6
Salt (g)	8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Cook rice

Peel and finely slice the red onion.
Heat a pot over a medium-high heat with the vegan butter and a small drizzle of oil.
Add the onion with a pinch of salt.
Fry for 3-4 min until slightly softened.
Add the rice, cinnamon stick, cardamom pods and cumin seeds.
Toast for 1 min.
Add the measured water and 0.5 stock cube.
Bring to a boil, lower the heat and cover. Cook for 12-14 min.
Once cooked leave covered until serving.

Tip! The oil helps prevent the butter from burning.

2 Prep veg

Meanwhile, preheat the oven to 200°C/180°C fan.
Peel and mince the garlic.
Trim the cauliflower florets (discarding the woody end) and chop into bite-sized pieces.
Slice the eggplant in to 1 cm rounds.
In a large bowl, combine the arabic masala, garlic, salt and black pepper with a generous drizzle of oil.
Add the cauliflower and eggplant and coat in the spices.

Tip! If using an air fryer, preheat to 180°C.

3 Roast veg

Transfer the cauliflower and eggplant to a lined baking tray.
Bake for 20-25 mins or until tender.

Tip! If using an air fryer, add the cauiflower and eggplant to the air fryer basket with a drizzle or spray of oil. Air fry for 15-20 min until tender, tossing half way through.