Roasted aubergine tortillas with herbed hummus

Heinstirred
4 servings Prep: 10 mins, Cooking: 40 mins
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By Food24 April 18 2017
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Ingredients (13)

1-2 packets tortillas
ROASTED AUBERGINES
3-4 aubergines — medium
75 ml olive oil — extra vrigin
45 ml za'atar spice
HERBED HUMMUS
1 x 400 g chickpeas — tinned
60 ml extra virgin olive oil
30 ml tahini paste
1 garlic clove
fresh mixed herbs — parsley, coriander and chives
1 lemon — halved, juice only
sea salt and freshly ground black pepper
HARISSA YOGHURT
100 ml plain full cream yoghurt
30 ml harissa paste
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Method:

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 yoghurt 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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