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Middle Eastern roasted vegetables with yoghurt dressing
Middle Eastern spices, garlicky yoghurt, and a heap of herbs will take your veges from drab to fab. Try a combination of your favourite root vegetables for a delicious twist on classic roast vegetables.
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Ingredients
- 600 - 800 g small gourmet potatoes, cut in half
- 1 eggplant, cut into 2-3cm pieces
- 1 Tbsp cumin seeds
- 2 Tbsp ground coriander
- 2 Tbsp olive oil
- 30 g butter
- 2 leeks, trimmed, washed and thinly sliced
- ⅔ cup Greek yoghurt
- 1 clove garlic, crushed
- ½ lemon, juiced
- ¼ cup slivered almonds, toasted
- Mint, parsley and coriander leaves to garnish
Try a combination of your favourite root vegetables like parsnips, carrots and kumara. Pumpkin works a trick too.
Method
- Cook potatoes in boiling salted water for 10 minutes, or until almost tender. Drain and set aside.
- Preheat oven to 200°C. Line 2 baking trays with baking paper
- Place potatoes and eggplant in a single layer on separate trays and sprinkle with cumin seeds and ground coriander. Drizzle with oil and season with salt and pepper.
- Roast for 30 minutes. Remove the tray of eggplant and set aside to cool.
- Increase oven temperature to 220°C and continue roasting potatoes for a further 20 minutes, until golden. Remove from the oven and allow to cool.
- Pour olive oil into a frying pan, add butter and melt over a medium heat.
- Add leeks and stir fry for 20 minutes or until soft and lightly caramelised. Remove from the heat and cool.
- Whisk together yoghurt, garlic and lemon juice.
- Spread onto a serving platter and top with the cooled leek, eggplant and potatoes.
- Scatter over toasted almonds and herbs to serve.
To toast slivered almonds, place in a small pan. Dry fry over medium heat, shaking the pan to ensure even toasting. Watch carefully as golden can turn to burnt, very quickly.
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Reviews (2)
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
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