Melanzane all’harissa con insalata di ceci

Pronti a viaggiare? Sì avete capito bene, viaggiare ai tempi del Covid-19 si può, senza mascherine, senza amuchina, senza guanti o altre protezioni. Non sono pazza, viaggiamo con il gusto, viaggiamo con i sapori e i profumi di terre lontane, le spezie ci portano in paesi che da tempo non vediamo o che magari non abbiamo ancora esplorato. In attesa di tornare a farlo con aerei, macchine, navi…in bicicletta o a piedi… approfittiamo dei nostri sensi per compiere un magnifico tour del Nord Africa direttamente nelle nostre cucine, vi va?

Ho scritto Nord Africa perché l’ingrediente speciale di questo piatto è l’harissa, tipica di quelle regioni. Il termine deriva dall’arabo harasa che significa pestare, ridurre ad impasto…insomma è un po’ il nostro pesto, infatti gli ingredienti vengono messi nel mortaio…L’harissa è una pesto rosso piccante fatto con peperoncini, aglio, paprika, olio, coriandolo,carvi, cumino e un po’ di salsa di pomodoro. Potete farla voi o trovarla in barattolo o in tubetti. L’ho trovata anche essiccata nei negozi specializzati. Viene utilizzata nelle tajine, couscous, per condire e marinare.

Passiamo alla ricetta.

INGREDIENTI (4-6 persone):

3 melanzane

1 spicchio di aglio senza anima schiacciato

2 cucchiai di sciroppo d’agave o miele

1 limone non trattato

1 cucchiaio di harissa (se volete realizzarla trovate la ricetta su minimalistbaker o su altri siti anche italiani)

300 g ceci cotti Le Cotte

20 g foglie di coriandolo fresco

20 g foglie di prezzemolo

25 g foglie di menta

yogurt bianco naturale (vegetale se si segue regime vegan) q.b.

olio extra vergine di oliva

sale q.b.

Preriscaldate il forno a 180°.

Mettete in un barattolo 2 cucchiai di olio evo, l’harissa, l’aglio schiacciato tritato, lo sciroppo o miele e il succo di limone, chiudete e agitate bene.

Lavate bene le melanzane e dividetele a metà longitudinalmente, incidete la polpa come a creare un reticolo.

Adesso spalmate il condimento sulla polpa incisa, condite con olio evo e cuocete per 45 minuti.

Nel frattempo preparate l’insalata di ceci: lavate le erbe aromatiche, eliminate i gambi e spezzate con le mani le foglioline grossolanamente, mettetele in una bowl insieme ai ceci, condite con olio, sale e se volete un po’ di succo di limone.

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Una volta che le melanzane saranno tenere, toglietele dal forno, servitele con una cucchiaiata di yogurt fresco e con l’insalata di ceci alle erbe aromatiche.

Buon viaggio.

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ENGLISH VERSION

Ready to travel? Yes you understand correctly, traveling in the days of the Covid-19 we can, without masks, without bleach, without gloves or other protections. I’m not crazy, we travel with taste, we travel with the flavors and scents of distant lands, spices take us to countries that we haven’t seen for a long time or that maybe we haven’t explored yet. Waiting to get back to doing it with planes, cars, ships… cycling or walking… We take advantage of our senses to take a magnificent tour of North Africa directly into our kitchens, will you?

I wrote North Africa because the special ingredient of this dish is harissa, typical of those regions. The term comes from the Arabic ‘harasa’ which means to pound, reduce to dough… in short, it’s a bit of ‘our’ pesto, in fact the ingredients are put in the mortar… Harissa is a spicy red pesto made with chillies, garlic, paprika, oil, coriander, carvi, cumin and a little tomato sauce. You can make it yourself or find it in a jar or in tubes. I also found it dried in specialty stores. It is used in tajine, couscous, to season and marinate.

Let’s move on to the recipe.

INGREDIENTS (4-6 people):

3 eggplant

1 garlic clove without crushed soul

2 tbsp agave syrup or honey

1 untreated lemon

1 tbsp harissa (* my harissa at the end of the recipe*)

300g cooked chickpeas Le Cotte

20g fresh coriander leaves

20g parsley leaves

25g mint leaves

natural white yoghurt (vegetable if you follow vegan regimen) q.b.

extra virgin olive oil

salt q.b.

Preheat the oven to 180 degrees.

Put in a jar 2 tablespoons of evo oil, harissa, chopped crushed garlic, syrup or honey and lemon juice, close and shake well.

Wash the aubergines well and divide them in half lengthwise, engrave the pulp as if to create chess board. Now spread the dressing on the engraved pulp, season with olive oil and cook for 45 minutes.

Meanwhile, prepare the chickpea salad: wash the herbs, remove the stems and break the leaves coarsely with your hands, put them in a bowl with the chickpeas, season with oil, salt and if you want a little lemon juice.

Once the aubergines are tender, remove them from the oven, serve them with a spoonful of fresh yogurt and with the herb chickpea salad.

Have a good trip.

MY HARISSA RECIPE from Minimalistbaker:

  • 10 dried New Mexico chiles (or other large dried chile with mild-to-medium spiciness)
  • 7 dried chiles de arbol (increase for more heat, decrease for less heat)
  • 1 Tbsp (heaping) cumin seeds (or sub slightly less ground // if using ground, skip the toasting step)
  • 2 tsp coriander seeds (or sub slightly less ground // if using ground, skip the toasting step)
  • 1 tsp caraway seeds (not essential, but added to most traditional harissa)
  • 4 cloves garlic, minced
  • 1 ½ tsp smoked paprika
  • 1 tsp sea salt
  • 2 Tbsp lemon juice
  • 1 Tbsp white wine vinegar or apple cider vinegar
  • 1 Tbsp tomato paste (or sub finely chopped sun-dried tomatoes)
  • 1/4 cup olive oil (if avoiding oil, sub water or omit)

Instructions

  • Add dried chilies to a mixing bowl or measuring cup and cover with hot water. (We used a mix of mild New Mexico chiles and hot peppers (chiles de arbol). Adjust the ratio to preferred spice level.) Once submerged, cover and steam for 15-20 minutes to rehydrate. Set aside.
  • In the meantime, add cumin and coriander seeds to a small skillet and toast over medium heat for a few minutes, or until fragrant and they start to pop. Then transfer to a mortar and pestle (if you don’t own one, just add to a food processor to mix later), and crush into a fine powder.
  • Next add caraway seeds, minced garlic, smoked paprika, and salt, and mix. Then add lemon juice and vinegar and mix again until you’ve achieved a paste. Transfer paste to food processor and add the tomato paste. Set aside.
  • Once chiles are rehydrated, drain and remove the stems and seeds (I recommend wearing gloves to protect your hands), then add to food processor. At this point, all ingredients (besides olive oil) should be in the food processor.
  • Blend for 1-2 minutes, scraping down sides as needed until a smooth paste is achieved. Then stream in 1/4 cup olive oil while blending to create a saucier consistency (see photo). (Add more oil (or water) as needed until desired consistency is achieved.)
  • Taste and adjust flavor as needed, adding more lemon or vinegar for acidity, paprika for smokiness, tomato paste for depth of flavor, or salt to taste. If it’s not spicy enough at this point, you can either add more chiles de arbol (rehydrated and seeds removed) or cayenne pepper to taste.
  • Scoop paste into a jar to store in the refrigerator for up to 1 month. If storing in the freezer, we recommend scooping into an ice cube tray, freezing, and storing in a freezer-safe container up to 2 months. Add cubes directly to warm foods (like stews or cooked sauces). If adding to cold foods (like dressings or dips), let thaw before adding.

 

 

 

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