Air-Fried Cauliflower and Eggplant with Tahini Sauce and Coriander Salsa
Air-Fried Cauliflower and Eggplant with Tahini Sauce and Coriander Salsa is a delicious and nutritious dish that brings together the earthy flavours of roasted vegetables, the creamy richness of tahini, and the fresh zing of coriander salsa. Perfect for a hearty dinner or a sumptuous side dish, this recipe is a fantastic way to enjoy the natural goodness of vegetables with a Middle Eastern twist. Whether you’re a seasoned cook or a kitchen novice, this easy-to-follow recipe will help you create a meal that’s both flavourful and visually appealing. In this blog post, we’ll delve into the benefits of the main ingredients, offer some alternative options, and share tips for preparation, serving, and storage.
Ingredients For Air-Fried Cauliflower and Eggplant with Tahini Sauce and Coriander Salsa
Cauliflower and Eggplant:
Cauliflower: This versatile vegetable is low in calories but high in vitamins and fibre. It has a mild flavour that absorbs seasonings well, making it a great base for many dishes. Roasting cauliflower brings out its natural sweetness and gives it a delightful crunch.
Eggplant: Known for its unique texture and slightly smoky flavour, eggplant is a staple in many cuisines.
Rocket Leaves: Also known as arugula, these peppery greens add a fresh, slightly bitter note to balance the richness of the tahini sauce and the roasted vegetables.
Quinoa: Adds a nutty flavour and a pleasing texture to the dish.
Tahini Sauce:
Tahini Paste: Made from ground sesame seeds, tahini is rich in healthy fats and provides a creamy, nutty flavour. It forms the base of the tahini sauce, which is a staple in Middle Eastern cuisine.
Lemon Juice: Adds a bright, tangy flavour that lifts the richness of the tahini and the roasted vegetables.
Coriander Salsa:
Coriander: Fresh coriander (cilantro) adds a burst of freshness and a unique, citrusy flavour to the salsa, making it a vibrant topping for the roasted vegetables.
Red Chillies: These add a hint of heat to the coriander salsa, balancing the creaminess of the tahini sauce and the mild flavours of the vegetables.
Olive Oil: Used in both roasting and the salsa, olive oil adds a rich flavour and helps to bring out the best in the other ingredients.
Alternative Ingredients
Broccoli: Can be used instead of cauliflower for a slightly different texture and flavour
Zucchini: A good substitute for eggplant, offering a milder taste and a tender texture when roasted.
Spinach: Can replace rocket leaves for a more subtle flavour and softer texture.
Chickpeas: Adding roasted chickpeas can increase the protein content and add a crunchy element to the dish.
Tahini Alternatives: For a different sauce, you can use Greek yogurt mixed with lemon and garlic, providing a tangy and creamy alternative.
Preparation Tips For Air-Fried Cauliflower and Eggplant with Tahini Sauce and Coriander Salsa
- Even Slicing: Cut the vegetables into even pieces to ensure they roast uniformly.
- Preheat the Air Fryer: Preheating ensures that the vegetables start cooking immediately, leading to a crispier texture.
- Toss with Oil: Make sure the vegetables are well-coated with oil to prevent sticking and to promote even browning.
Serving Tips For Air-Fried Cauliflower and Eggplant with Tahini Sauce and Coriander Salsa
- Platter Presentation: Serve the roasted vegetables on a large platter, drizzled with tahini sauce and topped with coriander salsa for an inviting presentation.
- Garnish Generously: Garnish with extra fresh coriander leaves and a sprinkle of sesame seeds for added texture and flavour.
- Accompaniment: Serve alongside warm pita bread or a side of quinoa for a complete meal.
Storage Tips
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain the crispiness of the vegetables.
Separate Sauces: Store the tahini sauce and coriander salsa separately to keep them fresh and vibrant.
Air-Fried Cauliflower and Eggplant with Tahini Sauce and Coriander Salsa
Ingredients
- 1 large cauliflower head, cut into florets
- 2 large eggplants, sliced
- rocket leaves
- 2 cups quinoa
- vegetable oil
Tahini Sauce
- 1 cup tahini paste
- 2 lemon, juiced
- ⅔ cup water
- 1 tsp salt
- freshly ground black pepper
- ¼ tsp chilli powder, optional
Coriander Salsa
- ¼ cup olive oil
- ¼ cup lemon juice
- 1 tsp garlic, minced
- ½ cup fresh coriander, finely chopped
- 1 red chillies, deseeded and finely chopped
- ½ tsp salt
- black pepper powder
Instructions
- Coat the eggplant slices with vegetable oil. Pre-heat air fryer to 180° and airfry for 5-7 minutes until golden brown. Place the fried vegetables on a plate lined with a paper towel to drain the excess oil.
- Coat the cauliflower with vegetable oil. Pre-heat airfryer to 180° and airfry for 5-7 minutes until golden brown. Place the fried vegetables on a plate lined with a paper towel to drain the excess oil.
- To prepare tahini sauce, combine the tahini paste and lemon juice in a small bowl. Slowly add the water, whisk until the sauce has a light, creamy consistency.
- Season with sea salt, pepper and chilli powder (optional).
- For the coriander salsa, combine the olive oil, lemon juice, garlic, coriander, red chillies and salt, and mix well.
- Serve the fried cauliflower and eggplants on a platter and top with tahini sauce and coriander salsa.
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