|aubergines — medium
|olive oil — extra vrigin
|1 x 400 g
|chickpeas — tinned
|extra virgin olive oil
|fresh mixed herbs — parsley, coriander and chives
|lemon — halved, juice only
|sea salt and freshly ground black pepper
|plain full cream yoghurt
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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