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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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.