Tortillas de berenjena asada

Ingredientes

• 1 – 2 tortillas per person
• Roasted Aubergine
• 3-4 large aubergines
• 75 ml Baleia Extra Virgin Olive Oil
• 45 ml za’atar
• Herbed Hummus
• 1 x 400g tin organic chickpeas
• 60 ml Baleia Extra Virgin Olive Oil
• 30 ml tahini paste
• 1 clove garlic
• Handful of fresh herbs eg (parsley, coriander and chives)
• Juice of half a lemon
• Salt and pepper to season
• Harissa Yoghurt
• 100 ml full fat plain yoghurt
• 30 ml harissa paste

Preparación

1. 1

   Preheat the oven to 230C

2. 2

   Cut the aubergines in half lengthways and score the flesh in a criss-cross pattern.

3. 3

   Drizzle the aubergines liberally with the olive oil, opening the scores of the flesh for the oil to drizzle into.

4. 4

   Sprinkle with the za’atar

5. 5

   Place on a baking tray, flesh-side up, and roast in the oven for about 30 - 40 minutes until the flesh is cooked through a deep golden-brown.

6. 6

   Remove from the oven and set aside until cooled

7. 7

   Once cooled slice into chunks

8. 8

   While to aubergine roasts, make the hummus by placing all the ingredients in a food processor and pulse until smooth

9. 9

   Taste the hummus and season with salt and pepper and more lemon juice if needed.

10. 10

    To make the harissa yogurt mix the yoghrt and harissa. Taste and add more harissa if needed.

11. 11

    Warm the tortillas in a pan until heated through

12. 12

    Spread thickly with the hummus and place some aubergine chunks on top

13. 13

    Drizzle with the harissa yoghurt, sprinkle with some fresh herbs and serve