As we move from the humble cheese board to awe-inspiring grazing tables/ platters this spring, Grater Goods, founded by Kiwi musician chef and cookbook author Flip Grater together with French hospitality superstar Youssef Iskrane – is an answer to every ethical hedonist’s prayer.
With 42 per cent of New Zealanders either reducing meat consumption (being a flexitarian) vegetarian or a vegan for health and environmental reasons, there’s been an increasing demand for delicious meat alternatives that Grater Goods have been fast catering to.
Recipes with Grater Goods’ 100 per cent plant-based delicatessen meats.
Moroccan Baked Aubergine
- 10 cherry tomatoes
- 1/2 cup Amazigh harissa*
- 1 aubergine
- ½ cup tangy yoghurt sauce**
- To garnish 2 tsp toasted pine nuts 1/2 tsp toasted cumin seeds
- bunch fresh coriander
- bunch fresh mint
*The Amazigh harissa could be substituted with store-bought harissa but it’s worth making this epic sauce from the cookbook!
**Yoghurt sauce could be substituted by adding some salt and lemon juice to an unsweetened dairy-free yoghurt of your choice
METHOD: Place cherry tomatoes into an oven preheated to 200°C. Sprinkle with a little salt and olive oil and roast for 25-30 minutes until soft and taking some colour.
Remove tomatoes and set aside. Place chillies into a mortar and pestle or blender and follow harissa recipe.
Cut aubergine into 2 halves lengthwise. Score diagonally with a sharp knife and spread pesto across each surface, reserving some pesto for serving. Roast aubergine halves (in the lower half of your oven) for 40-45 minutes, until soft. Remove from the oven, spread with a little reserved harissa and drizzle with ‘yoghurt’ sauce and top with toasted pine nuts, cumin seeds and fresh herbs. Serves 2
