Harissa-roasted Aubergine with Cannellini Mash & Suma

• jumlah masa: 45 minutes

Bahan-bahan

1 large aubergine, halved lengthways

1 tbsp olive oil

1 tbsp rose harissa paste

Pinch of sea salt

For the cannellini mash:

1 tbsp olive oil

1 garlic clove, minced

1 x 400g tin cannellini beans, drained and rinsed

Juice of ½ lemon

2 tbsp unsweetened almond milk (or more to loosen)

Sea salt and pepper, to taste

For the sumac onions:

½ small red onion, thinly sliced

½ tsp sumac

Juice of ½ lemon

Pinch of salt

Arahan

Preheat the oven to 200°C (180°C fan).

Score the aubergine halves in a criss-cross pattern, then rub with olive oil, harissa and a pinch of salt.

Place cut side up on a baking tray and roast for 30–35 minutes until tender and caramelised.

Warm olive oil in a pan over low heat. Add the garlic and gently sauté until fragrant but not browned. Add the cannellini beans, lemon juice, and almond milk. Cook for a few minutes to warm through, then mash or blend until smooth and creamy. Season to taste.

Toss the sliced red onion with lemon juice, sumac and salt. Let sit for 10 minutes to soften and lightly pickle.

Spoon the mash onto plates, top with the roasted aubergine, and scatter over the sumac onions.

Drizzle with any harissa oil left on the tray. Optionally finish with a few torn mint leaves or a drizzle of plant-based yoghurt.