This appetizer plate is almost too pretty to eat. And it tastes even better than it looks so has a short life span at our dinner table. The mix of harissa and turmeric really liven up the eggplant and the interesting cashew sumac crumble makes this dish even more mouth-watering. I like to put dollops of thick greek yogurt and toss a few barberries on top to make it look and taste extra special. And if you want to turn this into a quick lunch or dinner, wrap a few slices in a flatbread, throw in some extra yogurt or hummus and enjoy!
Ingredients
- 2-3 medium sized eggplants
- 5 tbsp olive oil
- 1-2 tbsp harissa paste (depending how spicy you like it)
- 1 tsp turmeric powder
- 1/2 tsp cider vinegar
- Pinch of salt
- Pinch of dried herbs (oregano, herbes de Provence, thyme)
- 3 tbsp fresh cilantro, chopped
- 1/2 cup thick greek yogurt
- 1 tbsp dried barberries soaked in hot water for 15 minutes (you could also use dried cranberries but they will be slightly sweeter)
Cashew sumac crumble
- 1/3 cup cashews
- 1/3 cup gluten free crackers
- 2 tsp sumac
- 1 tbsp olive oil
- Pinch of salt
Instructions
- Preheat oven to 375F
- Slice the eggplant in 1 to 2 cm slices and set aside
- In a small bowl, mix the olive oil, harissa, turmeric, vinegar, salt and herbs
- Lightly brush the oil harissa mixture onto the eggplant slices (both sides)
- Place the slices on a large cookie sheet lined with parchment paper and roast in the oven for 30 minutes or until dark golden in color
- Meanwhile, toast the cashews in pan on low heat for 10 minutes, tossing regularly. Let cool.
- In a blender, put the crackers, cashews, sumac, olive oil and salt and blitz until you get a crumbly mixture but not a powder
- Arrange the eggplant slices on a serving plate, sprinkle the crumble on top along with chopped cilantro, a few dollops of greek yogurt and barberries
