Home
Recipes
Moroccan-style vegetable platter

One Moroccan-style vegetable platter

Moroccan-style vegetable platter

Name: Moroccan-style vegetable platter
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 2 tbsp rapeseed oil; 2 garlic cloves finely chopped; 2 aubergines (about 500g), sliced; 4 tomatoes cut into wedges; 1 tsp ground cumin; 10g coriander chopped; 10g parsley chopped; 1 lemon juiced; 8 flatbreads; 250g pack cooked beetroot sliced; 2 x 80g packs pomegranate seeds; 1 mint sprig (optional); 320g frozen baby broad beans; 1 tsp cumin seeds; 2 large garlic cloves; 1 tbsp extra virgin olive oil; 1 tsp smoked paprika

Sara Buenfeld

Save recipe

Serves 4

Easy

Prep: 30 mins

Cook: 40 mins

A star rating of 4.5 out of 5.4 ratingsRate

loading...

Serve up this moreish Moroccan-style vegan platter for supper. Did you know that nasunin, which is responsible for the purple colour in aubergine, helps protect brain cells?

Dairy-free

Egg-free

Gluten-free

Healthy

High-fibre

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Gluten-free flatbreads

A star rating of 5 out of 5.2 ratings

Fresh salmon niçoise

A star rating of 4.2 out of 5.11 ratings

Chicken koftas with hummus & salad

A star rating of 4.6 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp rapeseed oil
2 garlic cloves

finely chopped
2 aubergines

(about 500g), sliced
4 tomatoes

cut into wedges
1 tsp ground cumin
10g coriander

chopped
10g parsley

chopped
1 lemon

juiced
8 flatbreads
250g pack cooked beetroot

sliced
2 x 80g packs pomegranate seeds
1 mint sprig

(optional)

For the dip

320g frozen baby broad beans
1 tsp cumin seeds
2 large garlic cloves
1 tbsp extra virgin olive oil
1 tsp smoked paprika

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal511
fat14g
saturates1g
carbs60g
sugars18g
fibre21g

high
protein25g
salt0.2g

Method

step 1

For the dip, boil the broad beans for 7 mins, then drain, reserving the cooking water. Tip into a bowl with the cumin, garlic, oil, paprika and 6 tbsp of the reserved water, then blitz using a hand blender until smooth. Spoon into two small bowls.
step 2

Heat the oil in a pan over a medium heat and cook the garlic and aubergines, covered, for 10 mins, stirring occasionally until tender and slightly charred. Add the tomatoes and cumin, and cook for 5-10 mins, then turn off the heat. Add the herbs and lemon juice.
step 3

Serve half on a platter with one bowl of dip, four flatbreads and half the beetroot, along with the pomegranate seeds and mint, if using. You can warm the flatbreads in a frying pan or microwave before serving. Chill the remainder to eat cold the next day. Will keep covered and chilled for a day.

Recipe from Good Food magazine, June 2023

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now