Harissa Eggplants with Crispy Chickpeas

and Whipped Feta
Crispy chickpeas, tender eggplant and creamy feta... this dish is full of great flavour and textures!
126 Reviews
Cals 880 · Prot 40 · Carbs 81 · Fat 46
Vegetarian
Low-Carb
Try Hello Chef Now
40 min
Harissa Eggplants with Crispy Chickpeas and Whipped Feta
Crispy chickpeas, tender eggplant and creamy feta... this dish is full of great flavour and textures!
126 Reviews
Cals 880 · Prot 40 · Carbs 81 · Fat 46
Vegetarian
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Eggplants
Eggplant
2 Piece
Olive oil
2 Tbsp
Harissa paste
40 Grams
Maple syrup
20 ML
Chickpeas
Chickpeas
260 Grams
Vegetable oil
1 Tbsp
Smoked paprika powder
2 Grams
Salt
0.5 Tsp
Whipped feta
Lemon
1 Piece
Garlic cloves
0.5 Piece
Labneh 4*
200 Grams
Feta cheese 4*
200 Grams
To serve
Pine nuts 2*
20 Grams
Smoked sea salt
2 Grams
Fresh dill
15 Grams

Allergens

*4 Milk, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Preheat the oven to 220°C/200°C fan. Slice the eggplant in half, lengthwise. Cut the flesh in a cross-hatch pattern, taking care not to slice through the skin. Toast the pine nuts in a hot dry pan until golden. Set aside and reserve the pan.
Fry eggplant

2 Fry eggplant

Return the pan to a high heat with a drizzle of oil. Add the eggplant to the pan, skin faced down. Cook for 2-3 min or until the skin begins to brown. Flip the eggplant and cook, covered, for 3-4 min or until tender and the inside flesh has browned. Set aside.
Tip! If there's not enough space on your pan, fry the eggplants in batches.
Roast eggplant

3 Roast eggplant

In a small bowl, combine the olive oil, a pinch of smoked salt, the harissa paste (spicy!) and maple syrup with a squeeze of lemon juice (reserve the remaining lemon for the feta!). Add the eggplants to a lined baking tray, flesh side up. Brush the flesh of the eggplants with the harissa mix. Bake for 20-25 min or until the eggplant is tender. 
Roast chickpeas

4 Roast chickpeas

Meanwhile, drain and rinse the chickpeas. On a baking tray, toss the chickpeas in the vegetable oilsmoked paprika and salt. Roast for 15-20 min or until crispy. 
Whip feta

5 Whip feta

Meanwhile, juice the remaining lemon into a large bowl. Peel the garlic and mince it into the same bowl (don't like raw garlic? Go easy!). Add the labneh and feta. Using a spatula, break up the feta, then whip it for 2 min. The result should resemble thick sour cream. Refrigerate until serving. 
Serve

6 Serve

Spread the whipped feta over plates and top with the roasted eggplants and chickpeas. Garnish with the toasted pine nuts and sprinkle with the smoked sea salt. Pick the dill and scatter over.
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