Recipes

Spicy Eggplant Harissa Spread and Flatbread

Mary Berg's Spicy Eggplant Harissa Spread and Flatbread Mary Berg's Spicy Eggplant Harissa Spread and Flatbread (The Good Stuff)
DifficultyPortionsPrep timeCook time
Novice4N/AN/A

Ingredients

  • ---FOR THE SPREAD---
  • 1 large eggplant
  • 1 head garlic
  • Olive oil
  • Salt and pepper
  • 1 lemon, zested and juiced
  • ¼ cup tahini
  • ¼ cup chopped walnuts
  • 2 tablespoons chopped parsley
  • 2–4 teaspoons harissa paste
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ---FOR THE FLATBREADS---
  • 1 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups plain Greek yogurt
  • ---FOR SERVING---
  • 50–75g feta cheese, crumbled
  • ½ cup crushed walnuts
  • Chopped parsley

Directions

  1. For the spread, arrange your oven rack to the centre position and heat the broiler to high. Place the eggplant onto a sheet pan and poke it a few times with a fork or a sharp paring knife. Place the eggplant under the broiler for 10 minutes, flipping halfway through.
  2. Meanwhile, cut the top off the head of garlic and place onto a square of aluminum foil. Drizzle the cut top with olive oil, season with salt and pepper, and wrap the garlic up.
  3. Once the eggplant has broiled, add the garlic onto the sheet pan and turn the oven to 375ºF. Roast for 35 to 40 minutes or until the eggplant is wrinkled and deflated and the garlic is softened. Set the eggplant and garlic aside to cool slightly.
  4. Once cooled, cut the eggplant in half and scoop the flesh into a food processor or high-speed blender. Add in as much of the roasted garlic as you’d like along with the lemon zest, lemon juice, walnuts, parsley, harissa, smoked paprika, and cumin. Season with salt and pepper and process until as smooth as you’d like. If desired, drizzle in a few tablespoons of olive oil for extra creaminess. Transfer the spread into a container and place in the fridge.
  5. For the flatbreads, whisk together the flour, baking powder, baking soda, and salt in a large bowl. Add in the Greek yogurt and stir into a shaggy dough. Gently knead the dough slightly to bring it together and set aside while you heat your pan.
  6. Place a large skillet over medium/medium-high heat. Divide the dough into four roughly equal pieces and roll out on a lightly floured work surface. Cook the dough in a dry skillet until golden on both sides, about 2 to 3 minutes per side.
  7. To serve, spread the warm flatbreads with the smoky harissa spread and scatter with the feta, walnuts, and parsley.