Call for immediate action was required when I stumbled on the link to this recipe for Aubergine and Harissa Dip while reading a post written by insidekelskitchen With a diabetic in the household, I am always keen to try new flavours and easy-to-prepare food using in-season garden fresh vegetables.
The aubergines and a red bell pepper chargrilled while I picked and prepared tomatoes that were slow roasted. Ciabatta bread from the freezer was thawed before being warmed in the oven.
As I have no Harissa Paste in the pantry and have not used Harissa before, a quick google search was in order to fast learn how to make this spicy paste. I used a recipe by New Zealand cook, Annabel Langbein , the ingredients being
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 4 cloves garlic
- 1-2 hot chillies
- 1 tsp flaky salt
- ¼ cup oil
- 1 tsp cayenne pepper
- 1 cup tomato purée
- 2 tsp rosewater or a pinch of sugar
To assemble the ‘dip’, I rough mashed the vegetable ingredients using a fork and stirred the spice paste and seasonings to taste through the mixture.
Verdict. Ticked the boxes. Delicious for lunch served warm on crusty bread garnished with goatmilk feta cheese.! Packed with flavour. There are no leftovers. I can imagine this ‘dip’ combining well with chickpeas. But that’s another meal.