Vegan ‘Fish’ Kebabs (Cauliflower and Artichoke) with Lemony Eggplant
This recipe is loosely adapted and ‘veganized’ from Yotam Ottolenghi and Sami Tamimi’s recipe in Jerusalem. These light and savoury vegan ‘fish’ kebabs are made of cauliflower and artichokes. Great as a starter or a main course, paired with the eggplant, with a simple salad, or as part of a mezze spread. You won’t miss the fish in this one!
2 tablespoons yogurt, coconut yogurt, or tahini
1 garlic clove
1/2 small chili pepper
1/4 cup parsley, loosely packed
2 tablespoons lemon juice
1/8 teaspoon lemon zest
1/8 teaspoon turmeric
1/8 teaspoon cumin
1/8 teaspoon sweet paprika
salt & pepper to taste
1 cup cauliflower rice
1 cup artichoke hearts
1/3 cup almond flour
1 flax egg or regular egg
2 tablespoons capers
1/4 cup dill, finely chopped
2 spring onions, finely chopped
1 1/2 tablespoons lemon juice, or lemon pickle brine
1 scant teaspoon cumin
1/2 teaspoon kelp powder
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Preheat oven to 230°C. Cut the eggplants in half lengthways and score with a knife. Rub with a little bit of olive oil and place face down on a parchment-lined oven tray. Roast for about an hour.
When finished, remove from the oven and once slightly cooled, spoon out the eggplant into a colander. Make sure to get all the brown bits as they’ll provide us with that lovely roasted flavor. Let it drain while continuing with the rest.
Add the remaining ingredients to a bowl. Once the eggplant has released most of its moisture, roughly chop it and add it to the bowl. Mix together well and season to taste.
Put all the ingredients in a large bowl and mix well. Form into small patties, I made 10.
Heat a large frying pan with a thin layer of olive oil. Once hot, add the kebabs and fry on four sides until nicely browned.
Serve the kebabs alongside the Eggplant Condiment and a simple green salad, roasted potatoes, or couscous!