I didn't find the Zucker&Jagdwurst blog until late last year, and it's got some really interesting out there stuff. I've got lots of their recipes planned for the year, but it will rely on what ingredients I can find in these crazy pandemic times. I do end up having to change the recipes already since most of the recipes provide amounts in European measurements, which don't exactly line up with the American version.
What I changed:
Used flour tortillas instead of tacos
Changed ingredient amounts hear and there
Used garlic infused EVO in the baba ganoush and skipped the garlic clove
Added some mixed greens as topping
Source: Zucker&Jagdwurst | Makes: 4-6 tacos | Time: ~1 hr
1 1/2 tbsp pine nuts
1 tsp chopped parsley
2 tbsp EVO
Handful of mixed greens, cause why not?
1 small-medium head #cauliflower, cut into florets
2 tbsp EVO
1 tsp chili powder
2 tsp cumin
2 tsp salt
1 tsp pepper
Pinch of salt
1/2 tbsp lemon juice
2 tbsp tahini
Pinch of ground cumin
Pinch of ground cayenne
1 tbsp garlic infused EVO
1 tbsp Greek yogurt or plant based yogurt to keep vegan (soy-free options are hard to find right now)
2 tsp parsley, chopped
Preheat oven to 375°F.
Wash and halve eggplant. Cut a few crosshatch slits through the flesh of the eggplant. Brush with olive oil and season with salt and pepper. Place flesh side up on a baking sheet or in a baking dish. I used a small glass baking dish to keep them steady since they're not laying down flat.
In a big bowl mix florets with oil and spices. Toss florets on a baking sheet. Set aside
Put the cauliflower and eggplant in the oven for 30-40 min. You want the cauliflower to be slightly brown, and the eggplant to be very soft. I put the eggplant in a bit before the cauliflower because you have to wait for it to cool when you remove it before you make the baba ganoush.
Remove both sheets from the oven. Let the eggplant cool before you peel off and discard the skin. Remove the seeds, they can have a bitter taste. Place flesh in a mixer and combine with the remaining baba ganoush ingredients until you get a soft mixture.
Assemble your Spread some baba ganoush on it, then add roasted cauliflower and top with pine nuts, some more olive oil, fresh parsley, and some mixed greens.