Harissa Eggplants with Crispy Chickpeas
and Whipped Feta
Crispy chickpeas, tender eggplant and creamy feta... this dish is full of great flavour and textures!
Cals 675 · Prot 25 · Carbs 78 · Fat 33
Vegetarian
Low Carb
40 min
Crispy chickpeas, tender eggplant and creamy feta... this dish is full of great flavour and textures!
Cals 675 · Prot 25 · Carbs 78 · Fat 33
Vegetarian
Low Carb
Ingredients
Eggplants
Eggplant
2 Piece
Olive oil
2 Tbsp
Harissa paste
40 Grams
Maple syrup
20 ML
Chickpeas
Chickpeas
240 Grams
Vegetable oil
1 Tbsp
Smoked paprika powder
2 Grams
Salt
0.5 Tsp
Whipped feta
Lemon
1 Piece
Garlic cloves
1 Piece
Labneh
4*
200 Grams
Feta cheese
4*
100 Grams
To serve
Pine nuts
2*
10 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.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2822 / 675 |
| Fats (g) | 32.9 |
| of which saturated (g) | 16.7 |
| Carbohydrates (g) | 78 |
| of which sugars (g) | 30.4 |
| Fibers (g) | 19.6 |
| Proteins (g) | 25.4 |
| Salt (g) | 8.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
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.
- Reserve the pan.
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.
- 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.
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.
4 Roast chickpeas
- Meanwhile, drain and rinse the chickpeas.
- On a baking tray, toss the chickpeas in the vegetable oil, smoked paprika and salt.
- Roast for 15-20 min or until crispy.
5 Whip feta
- Meanwhile, juice the remaining lemon into a large bowl.
- Peel and mince the garlic into the large bowl.
- Add the labneh and feta.
- Using a spatula, break up the feta.
- Whip it for 2 min.
- The result should resemble thick sour cream.
- Refrigerate until serving.
Tip! Go easy on the garlic if you find the taste too punchy.
6 Serve
- Serve the Harissa Eggplants with Crispy Chickpeas on a bed of Whipped Feta.
- Garnish with the toasted pine nuts.
- Sprinkle with the smoked sea salt.
- Pick the dill and scatter over.
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