Monday, June 13, 2011

Have you seen the price of fruit and veg lately...

Being vegetarian used to be so cheap!
But recently our fruit and veggie bill has almost doubled. Too much water, not enough water, high transport costs, high rents on shops... plenty of excuses. Even dry legumes have gone up, especially anything organic.
I can't wait till I have my new veggie garden up and running. Until then I'm shopping around for fruit and veg in season. That's the cheapest option.
Today that was cauliflower and eggplant. Guess what we're having for dinner!


Serves: 6 (as part of a meal)
Preparation: 10 minutes
Cooking time 45 minutes

Equipment: knife, cutting board, baking tray lined with baking paper, oven, large bowl, blender

Oven: 200 C (hot)

1 large head cauliflower, broken into florets
1 large eggplant, cut into 4 cm cubes
¼ cup extra-virgin olive oil
1 ½ teaspoons medium-coarse sea salt
¼ teaspoon coarsely ground black pepper
¼ cup tahini paste
¼ cup water
3 tablespoons fresh lemon juice (approximately 1 lemon)
1 garlic clove, minced
¼ cup fresh flat-leaf parsley, finely chopped

1. Heat oven to 200C degrees.
2. Line a baking sheet with baking paper
3. In a mixing bowl, toss cauliflower and eggplant with oil, 1 teaspoon salt and pepper until well coated.
4. Spread in a single layer on 2 baking sheets and roast, stirring and turning once or twice
5. Roast until cauliflower and eggplant is tender and crispy brown in spots, about 45 minutes.
6. Puree tahini paste, water, lemon juice, garlic and remaining ¼ teaspoon salt in a blender until smooth.
7. Remove cauliflower and eggplant from oven and immediately transfer to a serving bowl.
8. Pour tahini sauce over the cauliflower and eggplant, toss to combine.
9. Serve warm or let stand at room temperature.

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