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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
Kick off Christmas with Curtis Stone's smoky dip and crispy pita chips.
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
  • 40.00 ml fresh flat-leaf parsley, chopped
Instructions:
  • Prepare the barbecue at medium-high heat. Score the eggplants with a small knife, then massage each with 2 teaspoons of oil. Stuff each eggplant with 2 garlic cloves.
  • Grill the eggplants until charred and tender, about 25-30 minutes, rotating them for even cooking. Let them cool, then peel off the skin, halve them, and scrape out the seeds.
  • Preheat the oven to a toasty 200°C (180°C for fan-forced ovens).
  • Pulse the eggplant pulp and garlic in a food processor until smooth. Add tahini, lemon juice, and 2 tablespoons of oil. Season with salt to taste.
  • Create a flavorful harissa paste by pounding chillies, garlic, coriander, cumin, and salt in a mortar and pestle. Blend in the oil. Alternatively, coarsely mince all ingredients in a small food processor.
  • Tear each pita half into wedges and spread them out evenly on 2 large baking trays. Brush the wedges with oil, sprinkle parsley on top, and season with salt and pepper. Bake for 8 minutes until crisp and golden. Serve warm with the eggplant dip.

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