Alkaline Harissa Eggplant with Cannellini Cream
Ingredients
Scale
For the eggplant:
1 large eggplant (aubergine), halved lengthways
1 tbsp extra virgin olive oil
2 tsp rose harissa paste (or plain harissa for more heat)
Pinch Himalayan or Celtic sea salt
For the cannellini cream:
1 tbsp olive oil
1 garlic clove, minced
1 x 400g tin cannellini beans, drained and rinsed
Juice of ½ lemon
2–3 tbsp unsweetened almond milk (more to loosen if needed)
Sea salt & black pepper
For the sumac onions:
½ small red onion, thinly sliced
½ tsp sumac
Juice of ½ lemon
Pinch salt
Optional garnish: fresh parsley or mint, extra lemon wedges
Instructions
- Preheat oven to 200°C (180°C fan). Score the eggplant halves in a criss-cross pattern without cutting through the skin. Rub with olive oil, harissa, and salt. Roast cut side up for 30–35 minutes until tender and golden.
- While it roasts, warm olive oil in a pan on low heat. Add garlic, cook gently for 1–2 minutes, then add beans, lemon juice, and almond milk. Warm through, then blend until smooth and creamy. Season to taste.
- Toss onion with lemon juice, sumac, and salt. Leave 10 minutes to soften and lightly pickle.
- Spread cannellini cream onto plates, top with roasted eggplant, scatter over sumac onions, and finish with herbs and a squeeze of lemon.