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Smoky eggplant puree with harissa
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Prep Time:
25 minutes
Cook Time:
38 minutes
Total Time:
63 minutes
Curtis Stone's smoky dip with homemade pita chips - the perfect start to your Christmas feast!
Ingredients:
  • 60g feta cheese
  • 4-5 eggplants (about 2kg total)
  • 36.80 gm plus 2 tbsp olive oil
  • 8 cloves garlic, peeled
  • 99.00 gm tahini
  • 63.00 gm fresh lemon juice
  • 2 long red chillies, seeded, coarsely chopped
  • 1 clove garlic
  • 1 tsp coriander seeds, toasted
  • 1 tsp cumin seeds, toasted
  • 1.20 gm salt
  • 36.40 gm extra-virgin olive oil
  • 2 large pita breads, split horizontally in half
  • 36.40 gm olive oil
  • 40.00 ml fresh flat-leaf parsley, chopped
Instructions:
  • Prepare the eggplant by scoring it with a small knife, generously rubbing each eggplant with 2 teaspoons of oil, and stuffing 2 garlic cloves into each eggplant before grilling on a preheated barbecue set to medium-high heat.
  • Grill the eggplants until charred and tender, making sure to turn them for even cooking, for 25 to 30 minutes. Let them cool, then peel off the skin, slice them in half lengthwise, and scoop out the seeds.
  • Preheat your oven to 200°C (180°C fan-forced) for the perfect cooking temperature.
  • Combine the eggplant pulp and garlic in a food processor until smooth. Add tahini, lemon juice, and the remaining oil, then season with salt to taste.
  • For the harissa, vigorously crush chillies, garlic, coriander, cumin, and salt in a mortar and pestle until a rough paste forms, then stir in the oil. Alternatively, roughly chop all ingredients in a small food processor.
  • Tear each pita half into wedges and spread them evenly on 2 large baking trays. Drizzle the wedges with oil, sprinkle with parsley, and season with salt and pepper. Bake for 8 minutes until crisp and golden. Serve warm alongside the eggplant dip.

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