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

1. Preheat oven to 375F
2. Slice the eggplant in 1 to 2 cm slices and set aside
3. In a small bowl, mix the olive oil, harissa, turmeric, vinegar, salt and herbs
4. Lightly brush the oil harissa mixture onto the eggplant slices (both sides)
5. 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
6. Meanwhile, toast the cashews in pan on low heat for 10 minutes, tossing regularly. Let cool.
7. In a blender, put the crackers, cashews, sumac, olive oil and salt and blitz until you get a crumbly mixture but not a powder
8. 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