Roasted cauliflower & burnt aubergine with salsa | Ottolenghi Recipe

Ingredients

• 4 large aubergines, pricked in a few places with a small, sharp knife (1kg)
• 1 garlic clove, crushed
• 1½ tsp lemon juice
• 2 tbsp cider vinegar
• 1 large cauliflower (or 2 medium), cut into roughly 3cm florets (800g)
• 3 tbsp olive oil
• 1 tsp coriander seeds
• ¾ tsp ground turmeric
• salt and black pepper
• 3 large tomatoes, cut into ½cm dice (240g)
• 10g parsley, roughly chopped
• 1 tbsp oregano leaves, roughly chopped
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 5g picked mint leaves (small ones if you can, or else larger ones, shredded)
• 5g picked parsley leaves, roughly chopped