Harissa Eggplant with Hummus Mash

Serves: 4
Cooks in: 65 minutes
Difficulty: 3/10
Gluten free

Ingredients

Aubergines 

2-3 Eggplant/Aubergines, washed then cut in half lengthways
4 tbs Harissa Paste
1 Butternut Squash, washed then cut into wedges, seeds removed
4 small bunches Cherry Tomatoes
2 tsp Sea Salt 
1 tbs Olive Oil

Hummus Mash

4 Large Maris Piper Potatoes, peeled & cubed
1 cup/240ml  Creamy Non-Dairy Milk, like soy, cashew, oat or pea.
4 tbs Hummus
Half an Onion
1 Bay Leaf
2 tsp Sea Salt
2 tsp Ground Pepper
3 tbs Vegan Margarine  

Garnish 

Shelled Pistachios, or nuts/seeds of your choice
Sautéed Spinach
Juice & Zest of a Lemon 

Method

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

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 some of the bitterness.  

Preheat your oven to 180 degrees C. 

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. 

Spread the harissa paste over the aubergines completely covering the cut side. If you don’t like spicy food then less is more. 

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

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

Meanwhile, make your hummus mash potato. 

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. 

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. 

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. 

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. 

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

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. 

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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