Tangle Of Raw Vegetables With Smoky Eggplant

• 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
• 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
• cilantro
• toasted sesame seeds

1. Prepare the eggplant.
2. Preheat the oven to 350F.
3. Char the outside of the eggplant over a low flame on a stovetop burner, about 2 minutes per side.
4. Place on a baking sheet and roast in the oven for 25 to 30 minutes.
5. Allow to cool slightly before cutting off and discarding the stem.
6. Cut the eggplant into pieces, skin and all, and place in a food processor.
7. Add the vadouvan and the grapeseed and sesame oils, and season with salt and pepper.
8. Process until smooth.
9. Prepare the vegetables.
10. Halve the butternut squash, peel it, and remove the seeds.
11. Using a mandoline, slice the squash into long thin julienne strips.
12. Repeat the process with the carrots and broccoli stems.
13. Toss the vegetables together in a large bowl.
14. Whisk all the dressing ingredients together.
15. Pour over the vegetable strips, tossing lightly to coat, and chill for 30 minutes to soften the vegetables.
16. Spread some pureed eggplant on each plate.
17. Top with a handful of tangled vegetables.
18. Garnish with cilantro sprouts and toasted sesame seeds.

eggplant, vadouvan spice mix, grapeseed oil, sesame oil, kosher salt, freshly ground black pepper, butternut squash, carrots, broccoli, yogurt, extra virgin olive oil, lemon juice, lemon zest, syrup, kosher salt, cilantro, sesame seeds

Taken from www.foodrepublic.com/recipes/tangle-of-raw-vegetables-with-smoky-eggplant/ (may not work)