Tangle Of Raw Vegetables With Smoky Eggplant Recipe

Name: Tangle Of Raw Vegetables With Smoky Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 1 1/2 tablespoons vadouvan spice mix; 2 tablespoons Grapeseed oil; 2 tablespoons toasted sesame oil; kosher salt; freshly ground black pepper; 1 butternut squash; 2 medium carrots; stems from 2 heads of broccoli; 2 cups plain Greek yogurt; 1 tablespoon extra virgin olive oil; 1 tablespoon fresh lemon juice; 1 teaspoon grated lemon zest; 2 teaspoons light agave syrup; kosher salt; cilantro; toasted sesame seeds

Servings: persons

1 large eggplant
1 1/2 tablespoons vadouvan spice mix
2 tablespoons Grapeseed oil
2 tablespoons toasted sesame oil
kosher salt
freshly ground black pepper
1 butternut squash
2 medium carrots
stems from 2 heads of broccoli
2 cups plain Greek yogurt
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
2 teaspoons light agave syrup
kosher salt
cilantro
toasted sesame seeds

1
Prepare the eggplant.
2
Preheat the oven to 350F.
3
Char the outside of the eggplant over a low flame on a stovetop burner, about 2 minutes per side.
4
Place on a baking sheet and roast in the oven for 25 to 30 minutes.
5
Allow to cool slightly before cutting off and discarding the stem.
6
Cut the eggplant into pieces, skin and all, and place in a food processor.
7
Add the vadouvan and the grapeseed and sesame oils, and season with salt and pepper.
8
Process until smooth.
9
Prepare the vegetables.
10
Halve the butternut squash, peel it, and remove the seeds.
11
Using a mandoline, slice the squash into long thin julienne strips.
12
Repeat the process with the carrots and broccoli stems.
13
Toss the vegetables together in a large bowl.
14
Whisk all the dressing ingredients together.
15
Pour over the vegetable strips, tossing lightly to coat, and chill for 30 minutes to soften the vegetables.
16
Spread some pureed eggplant on each plate.
17
Top with a handful of tangled vegetables.
18
Garnish with cilantro sprouts and toasted sesame seeds.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 large eggplant, 1 1/2 tablespoons vadouvan spice mix, 2 tablespoons Grapeseed oil, 2 tablespoons toasted sesame oil, and more.

Yes, Tangle Of Raw Vegetables With Smoky Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tangle Of Raw Vegetables With Smoky Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions