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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 your Christmas feast with Curtis Stone's smoky dip and homemade 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:
  • Preheat the barbecue to medium-high heat. Score the eggplants all over with a small knife, then massage each one with 2 teaspoons of oil and stuff 2 garlic cloves into each eggplant.
  • Grill the eggplants until charred and tender, turning regularly for 25-30 minutes. Let them cool, then peel off the skin, halve lengthwise, and scoop out the seeds.
  • Preheat the oven to 200°C (180°C fan-forced) for a perfect bake.
  • Using a food processor, puree the eggplant pulp and garlic until smooth. Add the tahini, lemon juice, and remaining 2 tablespoons of oil, and blend until combined. Season with salt to taste.
  • Prepare the harissa by crushing the chillies, garlic, coriander, cumin, and salt in a mortar and pestle until a textured paste forms. Then incorporate the oil. Alternatively, roughly chop all the ingredients together in a small food processor.
  • Tear pita halves into wedges and spread evenly over 2 large baking trays. Brush with oil, sprinkle with parsley, season with salt and pepper, and bake for 8 minutes until crisp and golden. Serve warm with eggplant dip.

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