Lebanese Roast Ratatouille with Hummus
I love love love roast veggies, especially eggplant and zucchini. Usually I keep the veg plain to make a traditional 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 ;)
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.
Wine Match: A medium bodied red like a Tempranillo or cool climate Shiraz.
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.
Vegetables can be roasted ahead but don’t add the hummus and salad. Store roast veg in the fridge for up to 2 weeks or freeze. To Serve warm in a frying pan with a little extra oil, pile on top of the hummus and top with the salad leaves.
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