The Vegetable recipe served on a plate, by Pekin the Chef
Jul 13 2026
Restaurants›Chaval›The Vegetable Recipe

The Vegetable Recipe

Inspired by Chaval
Time1h
Serves4

Eggplant “a la plancha”, gold bar squash, muhammara, zucchini, basil, sorgum.

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Ingredients

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Vegetables and Condiments

Method

Preparation and Cooking

1

Prepare the Vegetables

Slice the eggplant, gold bar squash, and zucchini into 1/2 inch thick slices. Sprinkle with salt and let them sit for about 15 minutes to draw out moisture.

2

Cook the Vegetables

Preheat a grill or grill pan over medium-high heat. Rinse the salted vegetables and pat them dry. Brush the slices lightly with olive oil and grill them for about 4-5 minutes on each side until they are tender and have grill marks.

3

Make the Muhammara

In a food processor, combine roasted red peppers, walnuts, garlic, olive oil, lemon juice, cumin, and salt. Blend until smooth and adjust seasoning to taste.

4

Prepare the Sorghum

Cook the sorghum according to package instructions. Typically, this involves boiling in water for about 40-50 minutes until tender. Drain and fluff with a fork.

5

Assemble the Dish

On a serving platter, arrange the grilled vegetables, add a generous dollop of muhammara, sprinkle cooked sorghum, and garnish with fresh basil leaves.