Harissa Eggplant with Hummus Mash - Avant-Garde Vegan

Updated at: Thu, 17 Aug 2023 10:00:56 GMT

Step 1

Lightly score the eggplant/aubergines, using the tip of a sharp knife.

Step 2

Lay the aubergines cut side up on a lined roasting tray and sprinkle over the sea salt. Set the aubergines aside for 15 minutes. The salt will draw out some of the moisture & take away the bitterness.

Step 3

Preheat your oven to 180 degrees C.

Step 4

Place a large non-stick frying pan over a medium heat and add a little olive oil. When the pan is hot, add the aubergines cut side down. Cook the aubergines for 3-4 minutes on each side before removing them from the pan and placing them back onto the lined roasting tray.

Step 5

Meanwhile mix the Harris paste with the chopped basil, lemon zest & juice + a little olive oil, then spread it over the aubergines completely covering the cut side.

Step 6

Place the cherry tomatoes & optional butternut squash onto the tray as well, with a little olive oil & seasoning drizzled & sprinkled over.

Step 7

Roast the aubergine & squash in your oven for 25 minutes.

Step 8

Meanwhile, make your hummus mash potato.

Step 9

Add the cubed potatoes to a saucepan and cover over with water. Place the pan over a medium heat & let them cook away for around 13 minutes or until they are tender.

Step 10

Whilst the potatoes are cooking, heat the milk in a small saucepan with the onion, bay, seasoning & margarine. Bring the milk to a simmer then turn off the heat.

Step 11

When the potatoes are cooked transfer them to a colander, draining away the water. Let the potatoes dry for 2-3 minutes, then pass them through a potato ricer & back into the saucepan.

Step 12

Once you’ve riced all the potato, strain the infused milk gradually into the mash, followed by the hummus. Whip the milk & hummus into the mash until it’s fully incorporated.

Step 13

Once creamy, check the mash for seasoning then set it aside until you’re ready to serve.

Step 14

After 25 minutes of cooking the aubergines, remove the tray from the oven & place the cherry tomatoes on. Then place the tray back into the oven for a further 10-15 minutes.

Step 15

Once the aubergine & squash have cooked (check with a fork to be sure) serve them with plenty of hummus mash, sautéed spinach & a garnish of lemon zest, lemon juice, and pistachio nuts.

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