Mmm: Vegan Oriental plate

In Plates & bowls by Émilie Franzo, you’ll find the tastiest and easiest vegetable recipes. From super-simple vegetable snacks – hello hummus! – quick dinners and trendy bowls to recipes with vegetables for breakfast and even for cakes and desserts. Carrot cake, anyone? Never before has getting your 250 grams of vegetables a day been so easy.

How to make this Oriental plate:

1. Preheat the oven to 190 °C.
2. Wash the baby aubergines and cut off the tops. Halve the aubergines lengthwise and place the pieces on a baking tray lined with baking paper. Drizzle with some olive oil and place the aubergine in the oven for 20 minutes. Wash the courgette and cut it into cubes. Mix some olive oil and the ras el hanout into the courgette and bake the cubes on the baking tray alongside the aubergine for 8 minutes, tossing regularly. Set the vegetables aside.
3. Bring the vegetable stock to the boil, add the bulgur and cook for 8 minutes over medium heat. Remove the pan from the heat and leave the bulgur to swell for 5 minutes. Spoon the bulgur onto a plate and arrange the aubergine, courgette and sun-dried tomatoes on top. Season everything with salt and pepper and 2 tablespoons of olive oil.
4. Finish with flaked almonds, the pomegranate seeds and a few mint leaves.

Title: Plates & bowls – the vegetable kitchen
Author: Émilie Franzo
Publisher: Kosmos Uitgevers
Price: €9.99

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