Meat-free Archives

Lasagne recipes

Beetroot-and-quinoa crunch burgers

20 minutes

Mushroom recipes

Home-made pasta with green olives, kale and chilli

25 minutes

Muffin recipes

Salt-baked potatoes with harissa butter

1 1⁄2 hours

Afternoon tea

Broccoli quiche with roast beetroot and goat’s cheese

70 minutes

Afternoon tea

Pea-and-broad bean quiche with sweet potato crust

45 minutes

Cauliflower recipes

Paneer dahl with turmeric bread

40 minutes

Beans recipes

Indian baked spiced beans

30 minutes

Charred brinjal salad (Patlican salata)

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

2 large brinjals
1 large red pepper
1/2 bunch Italian parsley
2 spring onions
1 t salt
1/2 t freshly ground black pepper
4 T extra virgin olive oil
2 T lemon juice
1 T apple cider vinegar

for the pomegranate topping:

2 T pomegranate molasses
1 T extra virgin olive oil
20 pomegranate rubies

Method

1 Pierce the brinjals with a fork and char the skins by placing them directly onto the flame of a gas stove. Using tongs, move the brinjal around to evenly blacken, then remove from the flame. Peel off the skins and put the brinjal pieces in a colander to drain for about 10 minutes.
2. Blacken the skin of the red pepper over an open flame in the same way. Put the pepper in a bowl and cover with clingwrap to sweat. Leave to cool. Once the pepper is cool enough to handle, peel off the skin under cold running water. Discard the stalk and seeds.
3. Pick the parsley leaves, discard the stalks, and finely chop the leaves. Wash the spring onions, remove the roots and tough outer leaves, and chop finely. Roughly chop the roasted brinjal into a chunky purée. Finely dice the roasted pepper. Mix the vegetables and parsley in a bowl. Add the salt, pepper, olive oil, lemon juice and apple cider vinegar and mix well.
4. For the topping, mix the pomegranate molasses and olive in a small jug to make a dressing. Serve the patlican salata at the table for people to help themselves. Swirl the pomegranate dressing over the brinjal and decorate with the pomegranate seeds.

Cook’s note: To make your own pomegranate molasses, simmer pomegranate juice in a heavy-based saucepan until reduced to a quarter of its original volume. No need to add sugar.

Find more salad recipes here.

Extracted from Somer Sivrioglu's Anatolia with permission from Jonathan Ball, featured in our July 2020 issue. To get your copy, head here.

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Pancake lasagne

Beetroot-and-quinoa crunch burgers

Mushroom ‘paella’

Black bean soup

Home-made pasta with green olives, kale and chilli

Vegan berry muffins

Salt-baked potatoes with harissa butter

Broccoli quiche with roast beetroot and goat’s cheese

Pea-and-broad bean quiche with sweet potato crust

Paneer dahl with turmeric bread

Indian baked spiced beans

Charred brinjal salad (Patlican salata)

Charred brinjal salad (Patlican salata)

Ingredients

Method