Za’atar-Roasted Carrots, Toasted Almonds, Charred Eggplant Yogurt

Serves 4

4 tsp ginger, finely chopped
4 tsp shallots, finely chopped
4 tbs curry oil
4 cup Cauliflower Couscous
2 cups vegetable stock
Salt for seasoning
4 tsp currants, rehydrated
12 oz baby carrots, par-roasted
2 oz olive oil
2 oz honey
4 tsp za’atar
6 oz Charred Eggplant Yogurt
1 tsp lime juice
Aleppo flakes
Mint powder

Curry oil
1/4 cup madras yellow curry powder
1 cup grapeseed oil

Place the curry powder and oil in a medium saucepan over the lowest heat possible. Gently warm to a bare simmer, take off heat to infuse for 10 minutes. Strain through a chinois, leaving the sediment in the bottom of the pot.

Cauliflower Couscous
1 head cauliflower

Remove the leaves and bottom of the cauliflower stem. Quarter the cauliflower and then roughly chop. Place in Robot-Coupe and pulse until finely chopped, scraping down the sides as you go.

Charred Eggplant Purée
1/2 lb Japanese eggplant whole
1/4 cup onion, small diced
1/4 cup olive oil
1/4 tsp garlic, chopped
1/4 tsp ginger, chopped

Char the eggplant all over on the grill until completely blackened and soft inside. Place in a colander and drain until cool enough to handle. Peel off the charred skin and reserve the flesh.

Sweat the onion until soft in olive oil. Add the ginger and garlic and cook until soft. Add the eggplant flesh, and turn up the heat to medium. Cook, stirring frequently until all the liquid evaporates. Scrape the bottom of the pan while it cooks to remove the fond.

Transfer to a Vita-Prep and process until smooth. Pass through a chinois and cool completely.

Charred Eggplant Yogurt
1 cup charred eggplant purée
1/2 cup Greek yogurt
2 tbs lemon juice
1 tbs honey
1 tbs olive oil

Whisk everything together in a mixing bowl and adjust seasoning with salt.

Sweat the ginger and shallot in the curry oil until translucent, add the cauliflower, and toss to coat evenly. Add the vegetable stock and season with salt. Add the currants, and cook until all stock is absorbed and cauliflower is tender, but not soft.

Meanwhile, place the carrots on a sizzle platter and drizzle with olive oil. Roast in the oven until hot and browned. Remove from the oven, drizzle with the honey, and sprinkle with the za’atar. Place back in the oven until caramelized.

To Plate
Spoon the eggplant yogurt on the side of four bowls and spoon the couscous over the top. Arrange the roasted carrots next to the couscous, and drizzle the lime juice over the top. Finish the carrots with a pinch of za’atar and Aleppo flakes. Dust the side of the bowl over the eggplant yogurt with the mint powder.