Chilled a bottle of riesling for my roasted eggplant + ramp & spring garlic harissa. The green harissa reminds me chutney my mom makes for samosas, but this one has a sweet leek flavor. Such vibrant flavors and colors. If you can't find ramps use scallions instead. Watch IG video to see how I made it! You'll be hooked 😜 #meatlessmonday
8 ramps, cleaned and chopped
4 spring garlic, chopped
2 jalapeños, roasted (optional remove seeds)
1 tablespoon coriander seeds, ground
1 tablespoon cumin seeds, ground
1/4 cup mint
1/2 bunch cilantro
1/4 cup extra-virgin olive oil, plus more as needed
Kosher salt, to taste
2 cloves garlic
2 tablespoons apple cider vinegar
Heat coriander, and cumin in an 8" skillet over medium heat. Toast spices, swirling skillet constantly, until very fragrant, about 4 minutes. Transfer spices to a grinder with the mint and grind to a fine powder. Set aside.
Sauté whites of garlic and ramps and transfer to the bowl of a food processor with the ground spices, olive oil, salt, garlic, and lemon juice. Purée, stopping occasionally to scrape down the sides of the bowl, until the paste is very smooth, about 2 minutes. Transfer to a sterilized 1-pint glass jar and fill with oil until ingredients are submerged by ½. Harissa paste will keep for up to 3 weeks.
Roast eggplant @400 degrees for 30 mins. Slice the eggplant in half lengthwise. Remove skin.