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 #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!