Leave it to a renowned chef to make a meatless hybrid of salad and pasta we can't wait to eat. Such is the case with Tyler Florence's Tangle of Raw Vegetables, from his new cookbook we're working our way through, Fresh.
Who needs a carb-heavy bowl of pasta with sauce when you can synthesize noodles from vegetables using only a mandoline? This super-healthy vegetarian recipe is simple to prepare and impressive on the eyes.
- 1 large eggplant
- 1 1/2 tablespoons vadouvan spice mix
- 2 tablespoons Grapeseed oil
- 2 tablespoons toasted sesame oil
- kosher salt
- freshly ground black pepper
- 1 butternut squash
- 2 medium carrots
- stems from 2 heads of broccoli
Lemon Yogurt Dressing
- 2 cups plain Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
- 2 teaspoons light agave syrup
- kosher salt
- toasted sesame seeds
- Prepare the eggplant. Preheat the oven to 350°F. Char the outside of the eggplant over a low flame on a stovetop burner, about 2 minutes per side.
- Place on a baking sheet and roast in the oven for 25 to 30 minutes. Allow to cool slightly before cutting off and discarding the stem. Cut the eggplant into pieces, skin and all, and place in a food processor.
- Add the vadouvan and the grapeseed and sesame oils, and season with salt and pepper. Process until smooth.
- Prepare the vegetables. Halve the butternut squash, peel it, and remove the seeds. Using a mandoline, slice the squash into long thin julienne strips. Repeat the process with the carrots and broccoli stems. Toss the vegetables together in a large bowl.
- Whisk all the dressing ingredients together. Pour over the vegetable strips, tossing lightly to coat, and chill for 30 minutes to soften the vegetables.
- Spread some puréed eggplant on each plate. Top with a handful of tangled vegetables. Garnish with cilantro sprouts and toasted sesame seeds.