Cooked - Charred Aubergine & Pulled Oyster Mushroom Stew With Whipped Tahini & Za'atar Flatbreads

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Charred Aubergine & Pulled Oyster Mushroom Stew With Whipped Tahini & Za'atar Flatbreads

4.0

1 aubergine

250g oyster mushrooms

350g plum tomatoes

4 garlic cloves

2 shallots

2 tbsp tomato purée

1 tsp cumin

1 tsp oregano

1 tsp smoked paprika

2 tbsp baharat spice blend

1 cinnamon stick

1 bay leaf

Grated nutmeg

1 tbsp cocoa powder

Dash balsamic vinegar

Dash soy sauce

1 meat-free beef stock cube

1 cup water

Fresh thyme and parsley for garnish

Salt and pepper and a pinch of sugar

8 tbsp tahini

1 garlic clove

1 tbsp olive oil

Splash of water

1 tsp agave

300g plain flour

250ml lukewarm oat or soy milk

30g dairy-free Greek-style yoghurt

1 sachet instant yeast

½ tsp baking powder

3 tbsp olive oil

Pinch sugar

Pinch salt

Za'atar

Sumac

Lemon zest

Char aubergine over flame or grill until blackened. Cool, peel and roughly crush.
Pull and fry mushrooms in oil until golden. Set aside.
Blister tomatoes in the same pan, then add shallots and garlic.
Add spices, tomato purée, aubergine, mushrooms, cocoa, balsamic, soy, stock and water. Simmer until rich.
Blend tahini until smooth and creamy.
For flatbreads: mix dough, rest for 20 minutes, pan-fry until puffed.
Mix olive oil with za’atar, lemon zest, and a pinch of salt and sugar. Brush the cooked flatbreads with the za'atar oil.
Plate up with tahini first, stew on top, finish with olive oil, pomegranate molasses, herbs and toasted pine nuts.

Course🍽️Main Course

Diets🌱Vegan...

Category🥘Stew

CuisineMiddle Eastern

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 27 weeks ago

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