roasted-eggplant-with-harissa-and-tahini

This gorgeous Middle Eastern dish is a perfect spring lunch either on its own or with some grilled lamb skewers flavoured with Ras el Hanout and honey.

It looks like it might be a complex recipe, but it's actually really straight forward to prepare...

Harissa Ingredients

1 clove garlic
2 tsp Spice Bazaar Harissa Spice
1/2 roasted red capsicum
1 tbsp olive oil
1 tbsp water
pinch salt and pepper

Tahini Dressing Ingredients

2 tbsp Tahini
2 tbsp Greek yogurt
1 tbsp lemon juice
1/2 clove garlic, minced
2 tbsp water

Other Ingredients

2 eggplants
2 red capsicums

1/2 red onion, thinly sliced into half moons
1 tbsp olive oil
2 tbsp Pomegranate Molasses
2 tsp quality Spanish sherry vinegar
1/2 tsp Spice Bazaar Sumac 
Salt & pepper

80g goats cheese, crumbled
2 tbsp Pine nuts, toasted
2 tsp Fresh coriander, hand picked

Process

1. Preheat an oven to 180 fan forced
2. Wash and dry red capsicums 
3. Wash and dry eggplants
4. Pierce eggplants with a fork 8 times all over so they don't explode in the oven
5. Place eggplants and capsicums on a tray with baking paper (you don't need to prick the capsicums)
6. Roast for 30-40 minutes or until eggplant and capsicums are softened.  Remove from oven. 
7. Peel and de-seed capsicums. Keep 1/2 capsicum for Harissa paste and cut remaining into strips

Tahini Dressing:
8. Combine all Tahini dressing ingredients well and set aside

Harissa Paste
9. Process all Harissa ingredients in a stick blender until smooth
10. Adjust seasoning and heat to taste and set aside for at least 20 minutes (Overnight is best)

11. Mix olive oil, pomegranate molasses, Spanish sherry vinegar, 1/2 tsp sumac, Salt & pepper together
12. Add sliced onions to the dressing and combine well
13. Set aside for 20-30 minutes to soften and semi pickle the onions 

14. Halve the eggplants length ways and layer the red capsicums strips over
15. Sprinkle over the goats cheese and place on a tray - return to oven until the cheese is just melted
16. To serve,  top with onion mix, pine nuts, tahini dressing and a sprinkle of coriander

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