This platter looks impressive but is easy to pull together. There are three cooked components but you can just choose what suits, then fill out with any of the purchased ingredients.
Serves: 4–6
INGREDIENTS
Eggplant with Yoghurt and Parsley Dressing
1 large purple eggplant
olive oil
¼ cup parsley, finely chopped
1 clove garlic, crushed
¼ cup olive oil
thick plain yoghurt
¼ cup toasted pinenuts
sea salt and ground pepper
Beetroot and Lentil Dip
400-gram tin brown lentils, drained and rinsed
2 medium cooked beetroots
1 clove garlic, crushed
½ teaspoon ground cumin
¼ teaspoon each ground paprika and cinnamon
2 tablespoons tahini paste
2 tablespoons olive oil
zest 1 lemon and
1 tablespoon juice
sea salt and ground pepper
To serve
chopped pistachios, to garnish
Spiced Carrot and Chickpea Falafels
2 x 400-gram tins chickpeas, drained and rinsed
2 spring onions, chopped
1 teaspoon baking powder
3 tablespoons brown rice flour
1 teaspoon each ground coriander, cumin and smoked paprika
1 cup finely grated carrot
¼ cup finely chopped mint, coriander or parsley
2 cloves garlic, crushed
1 cup fresh breadcrumbs
To cook
1 teaspoon toasted sesame seeds
1 teaspoon sea salt
vegetable oil
METHOD
Eggplant with Yoghurt and Parsley Dressing
Preheat the oven to 180°C fan bake. Cut the egglant in half through the stem. Place cut-side down on a board and make 3 long cuts 2cm down from the stem end so they open out like a fan but stay attached at the stem.
Turn over and brush generously with olive oil. Place cut-side up on a lined baking tray. Roast 20 minutes, then carefully turn over and cook until tender.
Stir the parsley, garlic and oil together and season.
To serve: Carefully transfer the eggplant to a serving plate. Dollop over the yoghurt, then top with the parsley dressing and pinenuts. Serves 6–8.
Beetroot and Lentil Dip
Place all the ingredients in a food processor and blend until smooth. Season generously.
To serve: Place in a serving dish and top with pistachios. Makes about 2 cups.
Spiced Carrot and Chickpea Falafels
Place all of the ingredients in a food processor and blend until very well combined. Shape into walnut-sized balls. Chill until ready to use.
To cook: Grind the sesame seeds and salt together in a mortar and pestle. Set aside. Heat 1cm of oil in a sauté pan and cook the falafels in batches for 2 minutes each side. Drain on kitchen towels.
To serve: Arrange on the platter and sprinkle with the sesame salt. Makes 20 falafels.
Other serving suggestions: Moist dried figs and dates, cornichons, radishes, fresh herbs, fresh mozzarella, assorted breads and crackers.
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latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.