Roasted aubergine tortillas



Ingredients 16
Servings 0
Time 50 min
  • 1-2
    tortillas per person
  • ROASTED AUBERGINES
  • 3-4
    large aubergines
  • 75
    ml
    Baleia Extra Virgin Olive Oil
  • 45
    ml
    za’atar
  • HERBED HUMMUS
  • 1 x 400
    g
    tin organic chickpeas
  • 60
    ml
    Baleia Extra Virgin Olive Oil
  • 30
    ml
    tahini paste
  • 1
    clove garlic
  • handful of fresh herbs eg, parsley, coriander and chives
  • juice of half a lemon
  • salt and pepper to season
  • HARISSA YOGHURT
  • 100
    ml
    full fat plain yoghurt
  • 30
    ml
    harissa paste
 

Method

50 min
 

Preheat the oven to 230C.

Cut the aubergines in half lengthways and score the flesh in a criss-­cross pattern.

Drizzle the aubergines liberally with the olive oil, opening the scores of the flesh for the oil to drizzle into.

Sprinkle with the za’atar.

Place on a baking tray, flesh­side up, and roast in the oven for about 30 ­ 40 minutes until the flesh is cooked through a deep golden­ brown.

Remove from the oven and set aside until cooled.

Once cooled slice into chunks.

While to aubergine roasts, make the hummus by placing all the ingredients in a food processor and pulse until smooth.

Taste the hummus and season with salt and pepper and more lemon juice if needed.

To make the harissa yogurt mix the yoghrt and harissa. Taste and add more harissa if needed.

Warm the tortillas in a pan until heated through.

Spread thickly with the hummus and place some aubergine chunks on top.

Drizzle with the harissa yoghurt, sprinkle with some fresh herbs and serve.

Serves 1-2 tortillas per person.

Reprinted with the permission of Heinstirred.

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Read more on: aubergines  |  vegetarian  |  food24  |  recipes  |  tortillas
 

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