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5.0 from 9 votes

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.

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 15 mins
Servings: 3
Course: Lunch
Cuisine: Fusion

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.