Smoky Harissa Eggplant Dip

Steps

1. 1

   Preheat oven to 190°C (190 C).

2. 2

   Slice your eggplant into 1/4-inch rounds and sprinkle both sides with sea salt. Place in a colander in the sink to drain any excess liquid and draw out the eggplant's bitterness for 30 minutes.

3. 3

   In the meantime, place garlic on a baking sheet and drizzle with 1 tsp olive oil (amount as original recipe is written // adjust if altering batch size). Bake for 20 minutes, then remove pan from oven and add walnuts to the baking sheet. Bake both for 7-8 more minutes, or until the walnuts are fragrant and the garlic is light golden brown. Remove pan from oven and set aside.

4. 4

   After draining eggplant for 30 minutes, lightly rinse with cool water. Place between two absorbent towels and set something heavy on top - such as a baking sheet topped with a cast iron skillet - to help draw out any excess liquid.

5. 5

   Heat oven to high broil and position a rack at the top of the oven.

6. 6

   Arrange eggplant on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 4-5 minutes on each side or until the eggplant is deep golden brown (see photo).

7. 7

   Remove from pan, stack and wrap loosely in foil to lock in moisture – wait 5 minutes.

8. 8

   Peel away most of the skin of the eggplant (a little is OK) and add flesh to a blender or food processor.

9. 9

   Peel your roasted garlic and add to the food processor or blender. Also add toasted walnuts, lemon juice, a pinch each salt and pepper, harissa paste, smoked paprika, 1 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size), and maple syrup or coconut sugar. Mix/pulse until creamy and smooth.

10. 10

    Taste and adjust seasonings as needed. I added a bit more harissa paste for heat and another pinch of salt. Add remaining 1 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) for extra creaminess. Mix/pulse again to combine.

11. 11

    Garnish with fresh mint, walnuts and a pinch more paprika (optional).

12. 12

    This dip is best served with toasted pita chips or whole-grain bread to offset the creaminess, though vegetables are a great gluten-free option as well. Best when fresh.