Rebel Recipes by Niki Webster

Author:Niki Webster
Language: eng
Format: epub
ISBN: 9781472966834
Publisher: Bloomsbury Publishing
Published: 2019-08-15T00:00:00+00:00

Roast aubergine and courgettes with garlic aioli, pomegranate and dukkah

All the lovely Mediterranean flavours here are great served on their own or as part of a mezze. Soft roast veg with creamy and garlicky aioli, crunchy dukkah and tangy yet sweet pomegranate – it’s a sensation.

Tip: the aioli is made from aquafaba (the water from a can of chickpeas). This incredible ingredient is an emulsifier, but don’t worry too much if the aioli doesn’t thicken up. I find that sometimes it does, sometimes it doesn’t. But it always tastes delicious.

Serves 4 as a side

2 small aubergines

2 courgetes

3 tablespoons olive oil

½ teaspoon sea salt flakes

1 teaspoon zaatar

seeds from ½ pomegranate, to serve

For the dukkah

100g hazelnuts

2 tablespoons sesame seeds

1 teaspoon fennel seeds

1 teaspoon caraway seeds

1 teaspoon mustard seeds

a pinch of dried red chilli flakes

1 tablespoon fresh oregano leaves

½ teaspoon sea salt flakes

For the garlic aioli

3 tablespoons aquafaba (the liquid from a can of chickpeas)

1 tablespoon apple cider vinegar

½ teaspoon Dijon mustard

a pinch of sea salt flakes

2 garlic cloves

125ml vegetable or rapeseed oil

1 teaspoon lemon juice

Preheat the oven to 180°C/160°C Fan/Gas Mark 4.

Slice the aubergines and courgettes lengthways into thin strips and tip into a bowl. Pour over the olive oil and sprinkle with the salt and zaatar. Toss to combine. Add the vegetables to a large roasting tray and roast for about 40 minutes, until soft and golden. Remove the tray but leave the oven on.

To make the dukkah, add the hazelnuts and seeds to a baking tray lined with baking parchment. Bake for 10 minutes then remove and allow to cool.

Put the toasted nut and seed mix, chilli, oregano and salt in a mini food processor or spice grinder and pulse on one-second bursts, until you have a rough texture. (Check the texture after each pulse as you don’t want it too fine.)

Next, make the garlic aioli. Add the aquafaba, apple cider vinegar, mustard, salt and garlic to a food processor or high-speed blender and blitz to combine. Keeping the food processor running constantly, very slowly drizzle in the vegetable oil. The mixture will become thick and creamy – when it is, stir in the lemon juice. Transfer to a jar with a lid.

Arrange the roast vegetables on a large serving plate, dollop over the aioli and sprinkle over some pomegranate seeds and the dukkah.

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