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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