Harissa & Turmeric Roasted Aubergine with Cashew & Sumac Crumbs

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It’s been a while since I’ve cooked with harissa so I decided to use it as the base for these roasted aubergines. For extra flavor, I added turmeric, dried oregano and celery salt. For some crunch, I made some sumac flavored crumbs with cashews and bread. A delicious and very healthy vegetarian meal!

This recipe serves 2.

Ingredients:

2 small aubergines, sliced lengthwise (about 1.5cm thick)

100grs of harissa

2 teaspoons of turmeric

8 tablespoons of olive oil

2 tablespoons of dried oregano

2 tablespoons of apple cider vinegar

1 teaspoon of celery salt

For the cashew & sumac crumbs:

4 slices of crusty bread, chopped

¾ cup of chopped cashews, unsalted

4 tablespoons of olive oil

2 tablespoons of sumac

Salt to taste

Pinch of garlic powder

Extras:

6 tablespoons of chopped chives

Edible flowers (optional)

 

Preheat your oven to 180C/350F. Line a baking sheet with parchment paper.

In a small bowl, mix the harissa, turmeric, olive oil, dried oregano, apple cider vinegar and celery salt.

Brush both sides of the sliced eggplants with the sauce. Place the sliced aubergine in a single layer on the prepared baking sheet. Roast for 40 minutes.

While the aubergine is roasting, start making the crumbs. Place the olive oil in a pan over medium heat. Once it is hot, add the chopped bread, cashews, sumac, salt and garlic powder. Cook for a few minutes while stirring until the bread is toasted.

Place the bread and cashew mixture in the food processor and pulse until you get crumbs. Taste for salt and add more if needed. Transfer it to a bowl and set it aside.

Serve the roasted aubergine with some of the crumbs, chopped chives and edible flowers. I like to eat it with white rice. Enjoy!

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Barley, Plantain, Black Bean & Harissa Stuffed Peppers

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I don’t make stuffed peppers that often but when I do, I remember how much I actually like them. This time I stuffed them with a mixture of barley, pan fried plantains, black beans and some harissa for a bit of a kick. I cooked the barley in vegetable stock so it already has a bit of seasoning The result is a filling vegetarian dish which also makes a good packed lunch the next day.

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This recipe makes 5 stuffed peppers.

Ingredients:

5 big bell peppers

½ cup of barley

2 1/2 cups of vegetable stock

2 ripe plantains, finely chopped

130grs of canned black beans, drained

4 tablespoons of chopped coriander

4 tablespoons of olive oil

1 garlic clove, minced

1 red onion, chopped

1 teaspoon of harissa

Pinch of celery salt

Salt

Pepper

Cayenne

 

Place the barley in a medium saucepan with the vegetable stock. Let it simmer over medium heat for 25 to 30 minutes, until the barley is cooked through.

To prepare the bell peppers, carefully slice off the top part. Then remove the membrane and seeds.

Preheat your oven to 180C/350F and line a baking sheet with parchment paper.

In a large pan, add 2 tablespoons of olive oil over medium heat. Add the chopped plantains, salt, pepper and cayenne to taste. Cook it while stirring for about 4 to 5 minutes, until the plantain is cooked through. Transfer it to a bowl.

In the same pan, add the remaining 2 tablespoons of olive oil and the onion. Cook the onion until it is translucent. Then add the garlic and harissa, and cook for another minute. Then add the barley, beans, coriander, celery salt and the plantains. Mix well. Taste for salt and pepper.

Stuff the peppers all the way to the top and cover them with the top part previously sliced off. Place them on the prepared baking sheet.

Bake them for 50 minutes. I served them with a simple arugula salad. Enjoy!

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Twice Baked Butternut Squash with Harissa Butter, Feta & Pomegranate

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This is a very easy to make side dish for the holidays. The harissa butter adds a bit of heat that goes well with the sweetness of the butternut squash.

This recipe serves 2.

Ingredients:

1 medium butternut squash, sliced in half

1 tablespoon of butter

1 teaspoon of harissa or more to taste

2 tablespoons of Parmesan

2 tablespoons of breadcrumbs

Salt

Extras:

½ cup of pomegranate seeds

100grs of crumbled feta

Micro arugula for decoration

Handful of arugula

Olive oil

White vinegar

Salt

Pepper

 

Preheat the oven to 200C/390F.

Place the butternut squash in a roasting tray lined with parchment paper. Add ½ cup of water and cover it with aluminum foil. Bake until very tender. Mine took about 1 hour but the time will depend on the size of your squash.

Once the butternut squash is tender, spoon out all of the flesh into a bowl but leave some attached to the edges of one half so that it holds its shape for the second bake.

Turn up the heat to 230C/440F.

Melt the butter in a pan with the harissa. Place the butternut squash flesh, harissa butter, Parmesan, breadcrumbs and salt in the food processor and pulse until smooth.

Stuff the reserved butternut half with the butternut puree. Place it on a oven tray lined with parchment paper and bake for 20 minutes.

To serve, mix the arugula with a splash of olive oil, vinegar, salt and pepper. Place the butternut squash in the middle of a large plate. Place the arugula salad all around the squash. Top it with the crumbled feta, pomegranate and micro arugula. Serve right away.

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