Makes 8

• 1 cauliflower, cut in small pieces
• 2 aubergines, cut in small wedges
• 3 tbsp almond flakes
• 4 tbsp olive oil
• 2 cloves of garlic, finely chopped + 2 extra whole for the toasts
• 2 tsp smoked paprika
• 1 tsp mild chili powder
• 3 tbsp balsamic vinegar
• small bunch of leaf parsley
• seasalt and freshly ground pepper
• 300 ml creme fraiche
• 2 spring onions, finely chopped
• 1 tbsp lemon juice
• 8 slices of sourdough bread, or half slices if from a large bread

 

Spread the aubergine and cauliflower onto a large baking tray and bake in the oven on 200 degrees celcius for about 25 minutes or until they are tender. Heat the oil in a frying pan and fry the vegetables for a few minutes until they have browned a bit. Add the rest of the ingredients and stir for another 5 minutes until everything starts to soften. If it gets too dry just add another tablespoon of oil. Mix spring onion, creme fraiche and lemon juice in a bowl and season with a bit of salt and pepper. Toast the bread and rub on a bit of garlic with the 2 remaining cloves. Spread the aubergine and cauliflower onto the toasts and serve with the dressing.