Cauliflower-and-brinjal tart
6
Easy
15 minutes
30 minutes
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.
I can’t wait to try this recipe! I love cauliflower and brinjal.
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.
Hi Abi
Do you mean ‘roast’ or ‘rest’ the cauliflower after you’ve fried it?
Thanks
Shelley
Hi Shelley,
We mean roast not rest.
Happy Cooking!