Lebanese plate with vegetarian keftas and aubergine moutabal
This dish was born of discussions with Toni, our neighbour and chef at the Lebanese restaurant. The slightly smoky flavour of the moutabal goes wonderfully well with our famous vegan keftas, and the addition of fragrant bulgur makes for a well-balanced dish.
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Ingredients
Portions:
4
100 g
bulgur
1 piece
aubergine
50 g
millet
1 tbsp
tomato puree
1 piece
orange carrot
1 piece
yellow carrot
50 g
pumpkin
30 g
hazelnuts
50 g
mushrooms
2 tbsp
casa olive oil
1 piece
red onion
For the tahini sauce:
3 tbsp
tahini
1 clove
garlic
1 piece
organic yellow lemon, juiced
60 ml
water
1 tsp
fine salt
0.5 tsp
smoked paprika
0.5 tsp
espelette
0.5 tsp
ground white pepper
0.5 tsp
ground coriander
1 bunch
flat-leaf parsley
1 bunch
fresh coriander
20 g
pomegranate seeds
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 200°C (convection: 180°C).
- Cook 100 g bulgur according to package instructions, then set aside.
- Roast 1 piece aubergine in the oven for about 20 minutes until tender. Allow to cool, then scoop out the flesh and mash.
- In a bowl, combine the mashed aubergine with 3 tbsp tahini, juice of 1 organic yellow lemon, 1 clove minced garlic, 60 ml water, 1 tsp fine salt, 0.5 tsp smoked paprika, and 0.5 tsp ground white pepper to make the moutabal.
- In a pan, heat 2 tbsp casa olive oil over medium heat. Sauté 1 piece diced red onion, 1 piece diced orange carrot, 1 piece diced yellow carrot, 50 g diced pumpkin, and 50 g diced mushrooms until softened. Add 1 tbsp tomato puree, 0.5 tsp espelette, and 0.5 tsp ground coriander. Stir in 50 g millet and cook for 5 minutes.
- Form the vegetable mixture into keftas and bake at 200°C for 10 minutes. Serve the keftas with the aubergine moutabal, garnished with 30 g chopped hazelnuts, 1 bunch chopped flat-leaf parsley, 1 bunch chopped fresh coriander, and 20 g pomegranate seeds.
For a more intense flavor, grill the aubergine before roasting to enhance its smokiness.