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.
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
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!