Hasselback Aubergines in Tomato Harissa Ragu by @deliciouslyella

1h25

4 servings

🍆

3

Aubergine

🌶️

3 tsp

Paprika

🫙

1 tsp

Ground cumin

🫙

1 tsp

Za'atar

🫒

130 ml

Olive oil

🧂

Sea salt

🧅

1

Red onion

🧄

3 cloves

Garlic

🌶️

1 tbsp

Harissa paste

🍅

400 g

Tomatoes

🍅

1 tbsp

Tomato purée

🍇

1 tbsp

Balsamic vinegar

🌱

Tahini

🌿

Basil

🥖

2 slices

Sourdough bread

🧀

2 tbsp

Nutritional yeast

🌰

35 g

Almonds

  1. Preheat

    Preheat the oven to 180°C fan / 390°F.

  2. Slice
    • Aubergine

    Slice the aubergines thinly widthways, stopping about 2cm from the bottom so they hold together, and place on a large baking tray.

  3. Combine
    • Paprika
    • Olive oil

    In a small bowl, combine the paprika, cumin, za'atar, olive oil and a generous pinch of salt.

  4. Pour
    • Aubergine

    Pour the spice mixture over the aubergines and use a pastry brush to spread it in between the slices.

  5. Place
    • Aubergine

    Place the tray in the oven and cook for 40–45 minutes, until tender.

  6. Warm
    • Olive oil

    Warm the olive oil in a shallow casserole dish set over medium heat.

  7. Add
    • Red onion
    • Garlic
    • Sea salt

    Add the onion, garlic and a pinch of salt; cook for 5–10 minutes until softened.

  8. Stir
    • Paprika
    • Harissa paste
    • Chopped tomatoes

    Stir in the paprika, harissa, tomatoes, tomato purée and vinegar; half fill the empty tomato tin with water and pour this in too.

  9. Simmer

    Bring to a simmer and cook for 15–20 minutes until rich and glossy.

  10. Place
    • Sourdough bread
    • Nutritional yeast
    • Almonds

    Place all of the topping ingredients in a food processor and blitz until you have chunky breadcrumbs.

  11. Transfer
    • Aubergine

    Once the aubergines are cooked, remove from the oven and transfer to the casserole dish, then scatter over the breadcrumbs.

  12. Place

    Place in the oven and cook for 5–10 minutes until golden.

  13. Serve
    • Tahini
    • Basil

    Serve with a drizzle of tahini and fresh basil.

Hasselback Aubergines in Tomato Harissa Ragu by @deliciouslyella

1h25

4 servings

🍆

3

Aubergine

🌶️

3 tsp

Paprika

🫙

1 tsp

Ground cumin

🫙

1 tsp

Za'atar

🫒

130 ml

Olive oil

🧂

Sea salt

🧅

1

Red onion

🧄

3 cloves

Garlic

🌶️

1 tbsp

Harissa paste

🍅

400 g

Tomatoes

🍅

1 tbsp

Tomato purée

🍇

1 tbsp

Balsamic vinegar

🌱

Tahini

🌿

Basil

🥖

2 slices

Sourdough bread

🧀

2 tbsp

Nutritional yeast

🌰

35 g

Almonds

Preparation Steps

  1. Step 1/13

    Preheat the oven to 180°C fan / 390°F.

  2. Step 2/13

    Slice the aubergines thinly widthways, stopping about 2cm from the bottom so they hold together, and place on a large baking tray.

    🍆Aubergine
    🔪Knife
    🍳Baking tray

  3. Step 3/13

    In a small bowl, combine the paprika, cumin, za'atar, olive oil and a generous pinch of salt.

    🌶️Paprika
    🫙Ground cumin
    🫙Za'atar
    🫒Olive oil
    🧂Sea salt
    🥣Small bowl

  4. Step 4/13

    Pour the spice mixture over the aubergines and use a pastry brush to spread it in between the slices.

    🍆Aubergine
    🖌️Pastry brush

  5. Step 5/13

    Place the tray in the oven and cook for 40–45 minutes, until tender.

    🍆Aubergine
    🍳Baking tray

  6. Step 6/13

    Warm the olive oil in a shallow casserole dish set over medium heat.

    🫒Olive oil
    🍳Shallow casserole dish

  7. Step 7/13

    Add the onion, garlic and a pinch of salt; cook for 5–10 minutes until softened.

    🧅Red onion
    🧄Garlic
    🧂Sea salt
    🍳Shallow casserole dish

  8. Step 8/13

    Stir in the paprika, harissa, tomatoes, tomato purée and vinegar; half fill the empty tomato tin with water and pour this in too.

    🌶️Paprika
    🌶️Harissa paste
    🍅Chopped tomatoes
    🍅Tomato purée
    🍇Balsamic vinegar
    🍳Shallow casserole dish

  9. Step 9/13

    Bring to a simmer and cook for 15–20 minutes until rich and glossy.

    🍳Shallow casserole dish

  10. Step 10/13

    Place all of the topping ingredients in a food processor and blitz until you have chunky breadcrumbs.

    🥖Sourdough bread
    🧀Nutritional yeast
    🌰Almonds
    🧂Sea salt

  11. Step 11/13

    Once the aubergines are cooked, remove from the oven and transfer to the casserole dish, then scatter over the breadcrumbs.

    🍆Aubergine
    🍳Shallow casserole dish

  12. Step 12/13

    Place in the oven and cook for 5–10 minutes until golden.

    🍳Shallow casserole dish

  13. Step 13/13

    Serve with a drizzle of tahini and fresh basil.

    🌱Tahini
    🌿Basil

Composition

Ingredients

Types

Vegetables, Spices, Oils, Condiments, Herbs, Grains, Seasoning, Nuts

Ingredients

Aubergine, Paprika, Ground cumin, Za'atar, Olive oil, Sea salt, Red onion, Garlic, Harissa paste, Tomatoes, Tomato purée, Balsamic vinegar, Tahini, Basil, Sourdough bread, Nutritional yeast, Almonds

Notes

Paprika (for the aubergines), Olive oil (for the aubergines, drizzle, for the ragu), Sea salt (for the aubergines), Red onion (small, finely chopped), Garlic (finely chopped), Tomatoes (1 tin, chopped), Tahini (drizzle, optional, also used to finish), Basil (roughly chopped), Sourdough bread (good-quality), Almonds (roughly chopped)

Allergens

Sesame, Sulphites, Gluten, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, soy-free

Calories

420 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 30g, Fat: 29g, Fiber: 10g, Sugars: 11g

Nutritional Information

Minerals

Potassium: 620mg, Magnesium: 55mg, Iron: 2.2mg, Calcium: 90mg, Sodium: 650mg

Vitamins

Vitamin C: 18mg, Vitamin B6: 0.3mg, Vitamin E: 4mg, Folate: 45µg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 5 minutes

Overall

1 hour 25 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

Baking tray, Small bowl, Pastry brush, Shallow casserole dish, Knife

Appliances

Oven, Food processor

Type

Type

Type Of Dish

Main Course

Occasions

Dinner Party, Family Gathering

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Mediterranean, North African

Geographic

to inform

Various

Aspect

Texture

Tender, Crunchy, Saucy

Flavors

Smoky, Spiced, Savory, Tangy, Herby

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

store : 3 days (airtight container,refrigerated), freeze : 2 months (freeze the aubergine and ragu without the breadcrumb topping,airtight container), reheat : 15-20 minutes (oven at 180°C,add fresh breadcrumbs if frozen without topping)