Eggplant and porcini bites with turmeric tahini dressing

Eggplant and porcini bites with roasted broccoli

• 20 g dried porcini mushrooms
• 60 g filtered water
• 1 red onion (approx. 120 g), cut into quarters
• 2 garlic cloves
• 1 tbsp extra virgin olive oil plus extra for drizzling
• 1 eggplant (approx. 480 g), cut into pieces (approx. 2 cm)
• 100 g breadcrumbs of choice (see Tips)
• 5 sprigs fresh coriander leaves only
• 1 tsp ground coriander
• ½ tsp ground cayenne pepper
• ½ tsp ground cinnamon
• ½ tsp ground cumin
• 2 lemons 1 zested, no white pith and 1 cut into halves lengthways, then into thin slices
• ¼ tsp salt plus extra to taste
• 1 - 2 pinches ground black pepper plus extra to taste
• 250 g broccoli cut into florets, including approx. 2 cm of stalk

Turmeric tahini dressing

• 20 g pine nuts
• 60 g tahini (see Tips)
• 120 g filtered water
• 1 tbsp lemon juice
• ¼ tsp salt
• 2 garlic cloves
• ½ tsp ground turmeric

Assembly

• 60 g rocket
• ½ red onion cut into thin slices
• 1 carrot cut into julienne
• 1 Lebanese cucumber cut into cubes (1-2 cm)
• 4 pita breads