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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Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!