To coincide with the release of my new plant based cookbook, Little Bird Goodness, I decided to challenge four of the most influential chefs and cooks in New Zealand to create a plant-based dish, to show just how easy and delicious plant-based cuisine can be, and how beneficial incorporating more plants into our diet can be for our health, and the planet.
Second up in this month's challenge is Simon Wright, with this Middle Eastern inspired Moroccan spiced eggplant with cauliflower falafels, coconut yoghurt and avocado salad. Try making the recipe yourself at home, or find it on The Unbakery menu until September 15.
If you liked this recipe, try Nadia Lim's plant based eggplant curry laksa with kelp noodles and Asian greens
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