Harissa Eggplant Dip

Harissa Eggplant Dip

harissa seasoning.jpeg

One of my friends on the gram’ as some call it and IRL recently asked me what to bring to a potluck with minimal prep time and ingredients, and to be honest I get pretty stumped as to what to bring a potluck sometimes if I am being honest. Like no, I don’t want to make a casserole that takes hours to make from prep time to the oven, but I want something that even non-veggie lovers will enjoy. It’s about finding that fine balance in between the two my friends.

I’m always one to include veggies in my dishes, and so naturally I was like well everyone likes dips am I right? They are the luxurious baths for plain food. Dipping sourdough, crudites, chips, you name it… dips got you covered.

Since I’m a sucker for spice I decided to kick the typical baba ghanoush recipe up a notch and add harissa to it. You can totally skip this if your crowd isn’t into spicy stuff.

SO, if you make this dip add it to a sandwich, grain bowl, salad, dip stuff into it, honestly it’s so versatile that it’s good for whatever you’re feeling! Easy, simple, packed full of healthy fats, veg, and spice.

That’s it for today folks, see you back on this space on Sunday (hopefully, if life doesn’t get even busier!)

Emma

xo

Harissa Eggplant Dip

Get the recipe HERE

  • 1 large eggplant

  • 3 Tbsp olive oil

  • 1/4 tsp tahini

  • 1 Tbsp lemon juice

  • 1 1/2 tsp harissa seasoning

  • 1 clove garlic (minced)

Method: Preheat the oven to 400F. Slice the eggplant in half length wise. Drizzle the flesh with 1 tablespoon of olive oil and add a crack of black pepper and salt. Place on a lined baking tray flesh side down and roast for 40 minutes. Allow to cool. Scrape the flesh out and add to a blender along with the olive oil, tahini, lemon juice, harissa seasoning, and minced garlic. Blend for 1-2 minutes or until smooth. Store in your fridge for up to 3 days.

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