SERVES
2
Ingredients
10 cherry tomatoes
1/3 cup Amazigh harissa
1 aubergine
½ cup tangy ‘yoghurt’ sauce
To garnish
2 teaspoons toasted pine nuts
½ teaspoon toasted cumin seeds
bunch fresh coriander
bunch fresh mint
Directions
Place cherry tomatoes (and chillies, if making harissa) into an oven preheated to 200°C. Sprinkle with a little salt and olive oil and roast for 25 minutes until soft and taking some colour.
Remove tomatoes and set aside. Place chillies into a mortar and pestle or blender and follow harissa recipe.
Cut aubergine into 2 halves lengthwise. Score diagonally with a sharp knife and spread harissa across each surface, reserving some for serving. Roast aubergine halves (in the lower half of your oven) for 40–45 minutes, until soft. Remove from the oven, spread with a little reserved fresh harissa, drizzle with ‘yoghurt’ sauce and top with toasted pine nuts, cumin seeds and fresh herbs.
Recipes from The Grater Good by Flip Grater, published by Koa Press. Hardcover, $44.99.
PHOTOGRAPHY: TONIA SHUTTLEWORTH
