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Harissa & Honey Baked Eggplant with Hummus (Vegetarian, Gluten & Grain Free) On A Plate with hummus at the bottom, topped with roasted eggplants, arugula, feta cheese, almonds and mint. Shown from front
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Harissa & Honey Roasted Eggplant with Hummus (Vegetarian, Gluten & Grain Free)

This is a wonderful, tasty and delicious dish that is great to serve both as a main course or side dish.
Course Main Course, Main Dish, Side Dish
Cuisine All around
Keyword Easy, Gluten-Free, Grain Free, Healthy, vegetarian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 1 plate

Ingredients

  • 1 Eggplant cut into wedges
  • Salt
  • 1/2-1 tbsp Olive oil
  • 2 tbsp Honey/fiber syrup/agave
  • 1-2 tbsp Harissa

For the hummus

  • 1 (230) can (g) Chickpeas drained and rinsed
  • 1-2 Garlic cloves
  • 1/2 Lemon (optional) zested
  • 1/2 1/2 Lemon juiced
  • 1/2-1 tsp Cumin
  • 1 tbsp Tahini (optional, but recommended)
  • 1/2 tsp Paprika powder (optional)
  • Sea salt, to taste
  • 1-2 tsp Aquafaba (makes the hummus fluffier, optional)
  • Water, to thin as needed
  • Fresh mint, to taste (optional)  roughly chopped

For the topping

  • 1/2 package Feta cheese crumbled
  • Arugula
  • 4-5 Roasted almonds roughly chopped
  • Fresh mint thinly sliced

Instructions

  • Cut the eggplants into wedges, season with salt and let sit for at least 20 minutes, but preferably 1 ours.
  • Rinse the eggplants under water and dry path using a paper towel.
  • Preheat the oven to 200 degrees Celsius.
  • Add the eggplants to an oven safe baking dish.
  • Drizzle with a little bit of olive oil and honey/fiber syrup/agave and harissa. Bake for 25-30 minutes, until soft and tender and golden brown.
  • Meanwhile add tahini and lemon juice to a high speed blender and mix for a 20-30 seconds. Scrape the sides as needed. This will make the tahini smooth, creamy and a bit fluffy.
  • Add the drained chickpeas, garlic, cumin, paprika powder (if using) and sea salt. Mix until it's almost smooth. Scrape the sides a few times as needed. The hummus will be quite thick now.
  • Add a little bit of aquafaba and mix again. Add some water and more aquafaba until it reaches the right consistency. Add roughly chopped mint and mix for a few seconds more. Taste to check if more seasoning is needed.
  • Take out the eggplants from the oven.
  • Spread hummus at the bottom of a plate. Top with the baked eggplant wedges, arugula, feta cheese, chopped almonds and fresh mint.