Lebanese Roast Ratatouille with Hummus

Lebanese Roast Ratatouille with Hummus-

Lebanese Roast Ratatouille with Hummus

I love love love roast veggies, especially eggplant and zucchini. Usually I keep the veg plain to make a ratatouille but was inspired the other day to try some Lebanese spicing and serve on a bed of hummus.

Baharat is a Lebanese spice blend I use all the time. It’s worth ordering some from a specialist spice merchant but if you don’t have any you know I’ve got you covered in the variations below ๐Ÿ˜‰

enough for: 2
takes: 40 minutes

2 med eggplant
3 small zucchini
2 teaspoons baharat spice blend or 1 teaspoon each coriander and cumin
4-6 tablespoons extra virgin olive oil
300g (9oz) hummus
salad greens, to serve

1. Preheat your oven to 250C (480F). Chop eggplant and zucchini into 1 inch chunks (2.5cm). Toss eggplant, zucchini, spices and oil in a roasting pan. Sprinkle with salt.

2. Roast for 30 minutes, stirring about half way. Or until eggplant and zucchini are well cooked and starting to brown.

3. Divide hummus between 2 plates. Top with roast veg and salad leaves.

Variations

no baharat – use 1 teaspoon each ground cumin and coriander, 2 teaspoons smoked paprika will work as a spanish alternative. Or use another spice blend like berbre spice or the Moroccan spice blend ‘Ras el Hanout’

low carb / no hummus – replace with Tahini Yoghurt Sauce by mixing 150g (5oz) each tahini and natural yoghurt. Or just serve with a big dollop of mayo and some roast nuts instead.

more substantial – use more hummus or serve with roast almonds or other nuts. Also see the carnivore option. Or toss in cooked chickpeas or lentils.

carnivore – add chorizo, bacon, sausages or chopped chicken thigh or breast fillets to roast with the veg.

carb-lovers – serve with cooked rice, quinoa or couscous. Or serve with warm flat bread or tortillas.

different veg – onion, capsicum (bell peppers), mushrooms, tomato (fresh or canned), cauliflower, broccoli.

herby – use coriander (cilantro), mint or parsley instead of the salad leaves.

paleo (grain, legume & dairy-free) – use this Roast Cauli Hummus.

Waste Avoidance Strategy

eggplant โ€“ will keep for a few weeks in a plastic bag in the fridge. For longer, sliced and rub with oil and grill until soft and browned. Can be frozen if needed.

zucchini โ€“ will keep for 2 weeks or longer in a plastic bag in the fridge. To keep it even longer, cook sliced zucchini in a little butter until just soft then store in an airtight container in the fridge.

baharat / coriander / cumin / extra virgin olive oil – keep them in the pantry.

hummus โ€“ will keep in the fridge for a few weeks. Can be frozen.

salad leaves โ€“ are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isnโ€™t possible you can pop them in the freezer. They will wilt down but can then be used anywhere youโ€™d use wilted greens. At least this way they wont go slimey.

Lebanese Roast Ratatouille with Hummus--3

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