Prep time 1 hour
Red cabbage leaves, 4
Medium sized tomatoes, 4, finely chopped
Medium sweet potato, 1, finely chopped
Medium sized onion, 1, finely chopped
Beech mushrooms, or any other small mushrooms, whole, 1 cup
Mixed pickled vegetables, ½ cup
Aubergine, 1, large
Garlic, 2 cloves
Spring onions, 2 small, finely chopped
Light soy sauce, 1 tbsp.
Harissa paste, ½ tsp.
Olive oil, 1 tbsp.
Tahini, 1 tsp.
Lemon juice, 1 tsp.
Smoked paprika, to taste
Salt and pepper as needed
Micro greens to garnish
Organise the prep for this meal by starting with the cabbage tacos, followed by the Babaganoush and finally the Balbuljata mixture.
Begin by peeling off 4 cabbage leaves from the whole cabbage nice and slowly and set aside.
To make the Babaganoush preheat the oven to 180 degrees C and roast the aubergine for about 30 to 40 minutes, or until it is soft and collapses to the touch. Remove from the oven and set aside. Once cooled, use a spoon to scrape the flesh away from the skin, trying to get as much of the dark peripheries as possible. Remove any big clumps of seeds. Place the aubergine flesh, tahini, lemon juice, olive oil, garlic, pinch of smoked paprika and salt in a food processor and pulse until smooth. Place in a bowl and set aside.
For the Balbuljata whisk the 4 eggs in a small bowl and set aside. In a medium pan heat the oil and sauté the onions until lightly brown. Add a pinch of salt and harissa paste. Follow with the chopped sweet potato and cook for about 5mins or until they start to soften. Add the tomatoes, mushrooms, and light soy sauce, cooking for about 3-4 more minutes. Whisk in the eggs and cook for another 3 minutes, stirring constantly and until moist. Add more salt and a pinch of paprika. Remove from the heat and cover with a lid and set aside.
To plate place a large tablespoon of Babaganoush in the centre and set a cabbage leaf firmly on top. Spoon the Balbuljata mixture in the center of the cabbage leaf garnishing with a teaspoon of pickled vegetables, spring onions and micro greens.