Roasted eggplants with harissa sauce
Another recipe stolen by Akis. We liked it so much that I have made it twice already in less than a week
Ingredients
- 500 grams of eggplants
- 3 tablespoons olive oil
- salt & pepper
- 1 teaspoon of red crushed pepper flakes
- 1 teaspoon of paprika
- 2 cloves of garlic
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 50 grams of olive oil
- 1 tablespoon pine nuts (optional)
- 100 grams of feta cheese
- arugula
- 1 spring onion
- extra olive oil for serving
How to make: Wash and dry the eggplants. Slice them in two pieces. Make a few cuts with your knife on the white part. Add salt and pepper. Drizzle them with olive oil. Lay them with the white part down on a pan lined with parchment paper and cook them at 200C/400F for about 30-40 minutes. While the eggplants are being cooked, prepare the harissa sauce. In a food processor, beat the harissa ingredients: red pepper flakes, garlic, coriander seeds, cumin seeds, and olive oil. If you use pine nuts, cook them in an oiled pan for a few minutes.
When the eggplants are ready, arrange them on a dish with the white part on the top. Spread the harissa sauce on them generously. Top them with crumbled feta cheese, pine nuts, chopped spring onion and some arugula. Perfetto!
Mydinnertoday 