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Savoury buckwheat crepes with roasted asparagus, chermoula and spicy eggplants
Earthy and piquant, the combination of roasted asparagus, fresh chermoula and spicy eggplants on vegan and gluten-free buckwheat crepes is one I will go back to many times in the future. To turn this into a complete meal, add some scrambled eggs.
Servings 3
Ingredients
- 1 batch of vegan gluten-free buckwheat crepes (recipe coming soon), or your favourite crepe recipe (I highly recommend Heidi's rye crepes (http://www.101cookbooks.com/archives/rye-crepes-recipe.html)
- 1 bunch fresh local asparagus, washed and ends trimmed
- Salt and pepper to taste
- Zest of 1 small lemon
- ¼ cup spicy eggplants in oil homemade or from a jar
- ⅛ cup chermoula recipe below
- Chermoula:
- 1 large bunch cilantro finely chopped
- 4 cloves garlic finely chopped
- 2 tablespoons paprika
- 1 tablespoon cumin
- 1 teaspoon salt or more (to taste)
- 3 tablespoons vegetable oil
- juice of 1 small lemon
Instructions
- First, make chermoula. Combine all chermoula ingredients except oil and lemon juice, and mix well. Add oil in a slow drizzle, stirring them with a fork to combine. Add the juice of a lemon. Let sit for at least two hours for flavours to meld.
- To roast asparagus, preheat oven to 400F. Drizzle asparagus with olive oil, sprinkle with salt, pepper and grated lemon zest. Roast until asparagus start to brown in parts, about 15 minutes.
- To prepare the crepes, smear each crepe with chermoula, top with a few asparagus spears and about a tablespoon of spicy eggplants. Fold on both sides, and serve immediately.