I’ve been using this smokey eggplant spread on everything lately. It is particularly good to dress up wraps or sandwiches filled with anything I’ve got leftover in the fridge – from grilled, roasted or raw veggies and herbs to crumbled fresh cheese (feta and goat are good options) or lean protein like chicken. Although it is slightly spicy, the harissa won’t overpower the other ingredients – especially if you use the homemade kind. Also, because it is roasted, the bitterness of the eggplant is replaced by a delightful caramelized taste which will keep you coming back for more.
And if you are on the lookout for a dip recipe idea for veggies and crackers and are tired of my all-time-favorite hummus recipe, it is a great option because it is quick, easy to prepare, and keeps for up to 3 days in the fridge.
Ingredients
- 2 large eggplants, cut into very thick round slices (around 2 inches, each eggplant should be cut into no more than 4 or 5 slices)
- Salt
- 1 tsp smoked paprika
- 1/2 – 1 tsp harissa (optional)
- 5 tbsp olive oil
- 1 clove garlic, minced
Instructions
- Heat oven to 250 C
- Drizzle 3 tbsp olive oil on a baking sheet lined with parchment paper
- Place eggplant on the sheet, season with salt and smoked paprika. Roast in the oven for 15-20 minutes or until the bottom of the slices are nice and golden brown. Flip them and bake for another 10-15 minutes to brown the other side.
- Remove from the oven, cover so as to keep them moist, and let cool slightly (around 15-20 minutes). I usually cover them by just taking the parchment paper and closing it up like a parcel.
- Take the lukewarm eggplant and scrape out the flesh from the skin, placing it on a large plate.
- Add harissa, remaining olive oil and garlic. Mash with the back of a fork until it resembles a lumpy mash.
- Store in an airtight container in the fridge and serve when ready.
