Ingredients

Method

• 1 cooked cauliflower
• 3 T cream
• Large cubes of brinjal
• 2 T olive oil
• 2 T chermoula paste
• Lemon juice
• A drizzle of olive oil
• Chopped parsley

Method

Ingredients

Cut a large, cooked cauliflower into pieces and blend with cream and seasoning, to taste. In a pan over a high heat, fry large cubes of brinjal in olive oil for 5 to 10 minutes, or until almost charred.
Toss in chermoula paste, lemon juice and a drizzle of olive oil. Spoon the cauliflower purée into bowls and top with the brinjal and chopped parsley.