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My Vegan Kitchen

Chermoula spiced eggplant with beetroot and a Japanese dressing

Imogen Taylor - Tuesday, October 20, 2020

I am happy to find that after a day of roaming, and travel freedoms reclaimed - my creativity has returned to me.

My part of the world has been mostly locked up since March!

 

 

Steamed beetroot drizzled in olive oil with a Japanese tahini and lime dressing.

Served with:

Eggplant slices roasted and flavoured with my Moroccan chermoula spice blend.

The Japanese dressing is a new invention comprising:


Lime juice (from 1 lime)

1 tbs coconut sugar

1 tbsp tamari

1 splash rice wine vinegar 

1 clove garlic

1 tsp Sambal oelek

1 tbsp tahini

1 tbsp sesame oil

Add a few glugs of olive oil as it amalgamates in a high speed blender

Garnish with toasted sesame seeds (for the beetroot), and chopped parsley (for the roasted eggplant)..