Roasted cauliflower and burnt aubergine with tomato salsa from Falastin: A Cookbook (page 110) by Sami Tamimi and Tara Wigley

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Notes about this recipe

  • snackbaby on November 25, 2023

    lots of components here that to me did not quite come together. not my favorite dish in this (otherwise absolutely spectacular) cookbook: a bit too much effort for the pay off.

  • domechef on August 13, 2021

    This is very good. Really enjoyed it and will surely make again soon. I think thoroughly draining the eggplant pulp before marinating is key to avoid a watery base.

  • amandabeck on April 30, 2021

    Honestly, I was not sure how this would taste since it seemed like a somewhat weird combination, but it ended up being delicious for dinner and nice leftovers for the next day! Makes a great lunch with some added protein , such as some chickpeas or a hardboiled egg.

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