Rustle up this vegan friendly impressive tartlet for a plant-based weekend dinner that tastes delicious.
Zhoug has its origins in Yemeni cuisine. It can be quite spicy, but the additional herbs and spices in the recipe make this one of my favourite accompaniments.
It pairs really well with the unctuous, savoury aubergine. Pomegranate molasses is one of my favourite ingredients too; it has a rich sweetness that is so well balanced with a rounded acidity.
Recipe taken from Planted by Chantelle Nicholson. (Published by Kyle Books).
2 aubergines
50ml vegetable oil
1 teaspoon table salt
1 quantity of Zhoug (see recipe below)
½ teaspoon cumin seeds
4 sheets of filo pastry
2 tablespoons olive oil
100g coconut yoghurt
½ bunch of coriander, leaves chopped
2 tablespoons pomegranate molasses
Micro coriander, to garnish (optional)
Ingredients for zhoug
1 small bunch of coriander, leaves picked
½ small bunch of flat-leaf parsley, leaves picked
1 green chilli, deseeded and finely diced
½ teaspoon cumin seeds, toasted and finely crushed
1 cardamom pod, finely crushed
2 cloves, finely crushed
½ teaspoon agave syrup
2 garlic cloves, peeled and finely grated
50ml olive oil
½ teaspoon table salt
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