Fried aubergine and cauliflower on toast

toast

 

Makes 8

  • 1 cauliflower, cut in small pieces
  • 2 aubergines, cut in small wedges
  • 3 tbsp almond flakes
  • 4 tbsp olive oil
  • 2 cloves of garlic, finely chopped + 2 extra whole for the toasts
  • 2 tsp smoked paprika
  • 1 tsp mild chili powder
  • 3 tbsp balsamic vinegar
  • small bunch of leaf parsley
  • seasalt and freshly ground pepper
  • 300 ml creme fraiche
  • 2 spring onions, finely chopped
  • 1 tbsp lemon juice
  • 8 slices of sourdough bread, or half slices if from a large bread

 

Spread the aubergine and cauliflower onto a large baking tray and bake in the oven on 200 degrees celcius for about 25 minutes or until they are tender. Heat the oil in a frying pan and fry the vegetables for a few minutes until they have browned a bit. Add the rest of the ingredients and stir for another 5 minutes until everything starts to soften. If it gets too dry just add another tablespoon of oil. Mix spring onion, creme fraiche and lemon juice in a bowl and season with a bit of salt and pepper. Toast the bread and rub on a bit of garlic with the 2 remaining cloves. Spread the aubergine and cauliflower onto the toasts and serve with the dressing.

 

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