Harissa Roasted Aubergine
Harissa traditionally comes in paste form, made up of roasted peppers, chilies, garlic, cumin, caraway seeds and coriander and is predominantly used in North African and Middle Eastern cooking.
The Absolute spice version is a dry mix, made up of garlic, caraway, cumin, coriander, salt, chilies and has the addition of mint. Using this spice mix in any recipe will add a punch of flavour; it's not too spicy and has a great balance of the ingredients, making it the perfect addition to this next recipe!
The recipe is a little spicy, but not too much so, and the addition of the garlic cashew cream, really balances it out, so it's not too hot. Aubergine, during cooking goes from being spongey, to a point of being melt-in-your-mouth delicious, where all the flavours sink into the flesh and it is just amazing!
The Absolute spice version is a dry mix, made up of garlic, caraway, cumin, coriander, salt, chilies and has the addition of mint. Using this spice mix in any recipe will add a punch of flavour; it's not too spicy and has a great balance of the ingredients, making it the perfect addition to this next recipe!
The recipe is a little spicy, but not too much so, and the addition of the garlic cashew cream, really balances it out, so it's not too hot. Aubergine, during cooking goes from being spongey, to a point of being melt-in-your-mouth delicious, where all the flavours sink into the flesh and it is just amazing!
Ingredients
- 2 large aubergines
- 2-3 tbsp olive oil
- 2 tsp Absolute Spice harissa
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1 tsp cider vinegar
- 1 clove garlic, crushed
- 1/2 tsp smoked paprika
- Pinch cinnamon
- 1/2 tsp salt
- 1/4 cup sultanas
- Handful fresh coriander leaves (optional)
Cashew cream:
- 1/4 cup cashews
- 1/2 clove garlic
- 1 tsp lemon juice
- Pinch cinnamon
- Salt and pepper
- 1/4 cup water
Instructions
- Pre-heat the oven to 200°C and line a baking tray with greaseproof paper.
- Toast the cumin and coriander seeds in a dry frying pan, grind and place in the mixing bowl. Then add the olive oil, harissa, cider vinegar, garlic, smoked paprika, cinnamon, salt and stir to combine
- Slice the aubergines in half lengthways and discard of the ends. Lightly score a crisscross pattern into the flesh, place onto the baking tray and spoon on the spice mix to each half. Place in the oven for 45-60 minutes, until the flesh has become soft. For the last 5 minutes of cooking, sprinkle the sultanas over the aubergines, so they become lightly toasted.
- To make the cashew cream, blend the cashews, garlic, lemon juice, cinnamon, salt, pepper and water until smooth.
- Serve up the aubergines with your choice of sides, garnish with fresh coriander leaves and drizzle over the cashew cream. Enjoy!
