Method - Lightly score the eggplant/aubergines, using the tip of a sharp knife.
Lay the aubergines cut side up on a lined roasting tray and sprinkle over the sea salt. Set the aubergines aside for 15 minutes. The salt will draw out some of the moisture & take away some of the bitterness.
Preheat your oven to 180 degrees C.
Place a large non-stick frying pan over a medium heat and add a little olive oil. When the pan is hot, add the aubergines cut side down. Cook the aubergines for 3-4 minutes on each side before removing them from the pan and placing them back onto the lined roasting tray.
Spread the harissa paste over the aubergines completely covering the cut side. If you don’t like spicy food then less is more.
Roast the aubergine & squash in your oven for 25 minutes.
Meanwhile, marinate the cherry tomatoes with salt, pepper, oregano. Heat frying pan add a little olive oil and sauté the tomatoes for 2-4 min
Place a large non-stick frying pan over a medium heat and add a little olive oil. When the pan is hot add chopped garlic & washed Spinach. Sprinkle some sea salt, Pepper and let it cook for 3-4 mins.
After 25 minutes of cooking the aubergines, remove the tray from the oven & place the cherry tomatoes on. Then place the tray back into the oven for a further 10-15 minutes.
Serve the roasted Aubergine with Hummus, Marinated tomatoes, Spinach & pita Bread
- Add dried chilies to a mixing bowl or measuring cup and cover with hot water. Once submerged, cover and steam for 15-20 minutes to rehydrate. Set aside.
- In the meantime, toast the dry spices for a few minutes, or until fragrant and they start to pop. Then transfer to a mortar and pestle or a grinder and crush into a fine powder.
- Next add minced garlic, smoked paprika, and salt, and mix. Then add lemon juice and vinegar and mix again until you’ve achieved a paste. Transfer paste to food processor and add the tomato paste. Set aside.
- Once chilies are rehydrated, drain and remove the stems and seeds, then add to food processor. At this point, all ingredients (besides olive oil) should be in the food processor.
- Blend for 1-2 minutes, scraping down sides as needed until a smooth paste is achieved. Then stream in 1/4 cup olive oil while blending to create a saucier consistency
- Taste and adjust flavor as needed, adding more lemon or vinegar for acidity, paprika for smokiness, tomato paste for depth of flavor, or salt to taste.
- Scoop paste into a jar to store in the refrigerator for up to 1 month. If storing in the freezer, we recommend scooping into an ice cube tray, freezing, and storing in a freezer-safe container up to 2 months. Add cubes directly to warm foods (like stews or cooked sauces). If adding to cold foods (like dressings or dips), let thaw before adding.