Vegan Roasted Eggplant & Okra | Healthy Summer Recipe | Cookin' with Tee

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

fresh parsley

🥗Healthier: coriander

💰Cheaper: dried parsley

Coriander adds a different flavor profile.

Preheat the oven to 450°F (232°C).

Cut the fairy tale eggplants in half, then into quarters, and finally into eighths.

Slice the okra very thinly.

Trim the scallions and cut them in half.

Pick the dill leaves from the stems.

Cut the cucumbers in half, then into quarters.

Toss the eggplant with olive oil, cumin, coriander, paprika, salt, and black pepper, mixing well.

Transfer the eggplant to a baking tray and spread it out evenly.

In a separate bowl, toss the okra with olive oil, cumin, coriander, paprika, salt, and black pepper, then transfer to another baking tray.

Roast the eggplant and okra in the oven.

In a cast iron skillet, heat grapeseed oil and add the scallions with thyme, cooking until charred.

In a food processor, combine chickpeas, garlic, basil, salt, and lemon juice to make hummus.

Remove the scallions from the skillet and set aside.

Check the oven for the roasted eggplant and okra and remove them when done.

Plate the hummus in the center of a plate, creating a well in the middle.

Layer the roasted eggplant at the bottom of the hummus well, followed by the okra, cucumbers, and cherry tomatoes.

Add charred scallions on top, followed by another layer of eggplant and okra.

Finish with a squeeze of lemon, dill, and a sprinkle of sesame seeds and gochugaru.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary