Main Meals

Cauliflower-and-brinjal tart

By Abigail Donnelly
Full StarFull StarFull StarFull Star
6
Easy
15 minutes
30 minutes
Wine/Spirit Pairing
Woolworths Porcupine Ridge Sauvignon Blanc-Semillon
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Ingredients

Method
  • 3 T olive oil
  • 2 brinjals, diced
  • 1 cauliflower, leaves removed and broken into florets
  • 8 free-range eggs, lightly whisked
  • 60 g flour, sifted
  • 1 t baking pwder
  • 1 t ground turmeric (or 1 T fresh)
  • 1⁄2 t ground coriander
  • 1⁄2 t ground cumin
  • 100 g goat’s cheese or feta, crumbled
  • 2 T coriander, roughly chopped, to garnish
  • 30 g pine nuts, lightly toasted, to garnish

Method

Ingredients

Preheat the oven to 180°C and generously grease a 20 cm tart tin.

Heat a little oil in a nonstick pan over a high heat. Fry the brinjals, in batches, until golden. Remove and drain on kitchen paper.

Add more oil to the pan and fry the cauliflower florets until golden. Remove from the pan and roast for 10 minutes.

Combine the remaining ingredients in a large bowl. Fold through the fried brinjal and cauliflower. Pour the mixture into the greased tart tin and top with the goat’s cheese or feta.

Bake for 15 minutes, or until golden and cooked through. Garnish with the coriander and pine nuts.

Cook's note: This moreish crustless tart, inspired by Yotam Ottolenghi’s in Plenty More, makes a substantial lunch served with a simple salad of leaves dressed with pomegranate molasses.

Discover more recipes featuring cauliflower here.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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Comments

  • default
    Erlandy
    8 May 2018

    I can’t wait to try this recipe! I love cauliflower and brinjal.

  • default
    Laura
    8 August 2017

    I tried this last night, was pretty good :) Thanks for the recipe.

    A few notes:
    – This took an hour and a half to prep and cook. I could maybe shave that down to 1h10 with some better planning, but it’s not really a 45 min meal.
    Next time I would start with the cauliflower, and cut the brinjals while it’s frying, so that I’m not waiting for cauliflower to roast with everything else prepped.
    I had to bake it for 30 minutes before it was set. I still had runny eggs at the 15 minute mark.

    – If you are used to having salt in your meals, you will notice it’s absence. I recommend 1/2 tsp during the spices phase (obviously this increases the sodium content).
    – I used only 6 eggs instead of 8, it still held together well during serving.

  • default
    Shelley
    31 July 2017

    Hi Abi
    Do you mean ‘roast’ or ‘rest’ the cauliflower after you’ve fried it?
    Thanks
    Shelley

    1. default
      31 July 2017

      Hi Shelley,

      We mean roast not rest.

      Happy Cooking!

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