Eggplant and chickpea boulettes, smoked tomato sauce, grilled seasonal vegetables
Served thickly sliced, marinated and grilled, this tofu with its sweet and sour honey-lemon flavour is a perfect accompaniment to this lovely preparation of crunchy vegetables.
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Ingredients
Portions:
4
100 g
aubergine, diced
150 g
canned chickpeas, drained
1 tbsp
flaxseed, ground
50 g
Vegan Emmental, grated
1 tsp
dried trumpets, rehydrated and chopped
0.5 tsp
fine salt
1 tsp
smoked paprika
0.5 tsp
ground coriander
Casa Olive Oil for frying
Smoked Tomato Sauce:
100 ml
tomato puree
1 piece
garlic clove, minced
0.5 tsp
Espelette pepper
0.5 tsp
ground white pepper
1 tbsp
Casa Olive Oil
Grilled Seasonal Vegetables:
50 g
sugar snap peas
50 g
tri-coloured peppers, sliced
50 g
courgette, sliced
50 g
orange carrot, sliced
50 g
yellow carrot, sliced
0.5 bunch
flat parsley, chopped
0.5 bunch
fresh coriander, chopped
1 piece
organic yellow lemon, juiced
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- In a food processor, combine 100 g diced aubergine, 150 g drained chickpeas, 1 tbsp ground flaxseed, 50 g grated Vegan Emmental, 1 tsp chopped dried trumpets, 0.5 tsp fine salt, 1 tsp smoked paprika, and 0.5 tsp ground coriander. Blend until a coarse mixture forms.
- Shape the mixture into small boulettes and chill in the refrigerator for 15 minutes to firm up.
- Heat a pan over medium heat and add enough Casa Olive Oil to coat the bottom. Fry the boulettes until golden brown on all sides, about 6 minutes. Remove from the pan and set aside.
- In the same pan, add 1 tbsp Casa Olive Oil for the sauce. Sauté 1 minced garlic clove until fragrant. Add 100 ml tomato puree, 0.5 tsp Espelette pepper, and 0.5 tsp ground white pepper. Simmer for 5 minutes, allowing the flavors to meld. Set aside.
- Preheat a grill or grill pan over medium-high heat. Grill 50 g sugar snap peas, 50 g sliced tri-coloured peppers, 50 g sliced courgette, 50 g sliced orange carrot, and 50 g sliced yellow carrot until tender and charred, about 5-7 minutes. Remove from heat and sprinkle with lemon juice from 1 organic yellow lemon.
- To serve, arrange the grilled vegetables on a plate, place the boulettes on top, and drizzle with the smoked tomato sauce. Garnish with 0.5 bunch chopped flat parsley and 0.5 bunch chopped fresh coriander.
For a more pronounced smoky flavor, consider adding a pinch of smoked sea salt to the sauce during the simmering step.