- 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
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.