The trick with this recipe is making sure you cook the eggplant until super soft and tender – combined with the hummus and harissa, the flavour is sensational!
Serves: 6
INGREDIENTS
2 large eggplants
2 cloves garlic, crushed
1 teaspoon cumin seeds
1/3 cup extra-virgin olive oil
sea salt and ground pepper
TO SERVE
1½ cups purchased hummus
¼ cup harissa
small handful mint leaves, finely chopped
METHOD
Preheat the oven to 180°C fan bake.
Slice the eggplant into 1½cm-wide pieces from the stem end, keeping it attached at the stem. Place on a lightly greased baking tray and gently fan out to separate the slices. Combine the garlic, cumin seeds and olive oil in a bowl, then brush all over the eggplants, getting plenty of it in between the cuts. Season with salt and pepper.
Bake for about 40-45 minutes, or until tender when pierced with a skewer.
TO SERVE: Dollop the hummus over a serving plate and top with spoonfuls of the harissa. Arrange the eggplant on top, scatter over the mint and drizzle with olive oil.
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latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.