Chraime Roasted Eggplant

This one comes from our brilliant friend Chef Christine Flynn. You should follow her on Instagram for great food inspiration:

https://www.instagram.com/christineanneflynn/

The Stuff:

• 1 Large eggplant
• 1/4 Cup olive oil + more for serving
• 2 Tablespoons Never Not Eating Chraime or Harissa
• 1 Teaspoon salt
• Crusty bread and burrata or fresh mozzarella, for serving (optional, but also not really)

The Method:

1. Preheat the oven to 425
2. Peel and score the eggplant, and brine for 20 min in salt water
3. Rub eggplant with 1/4 Cup oil, 2 Tablespoons Never Not Eating Chraime and 1 Teaspoon salt
4. Roast for 1 hr 20 min.
5. Remove from oven, drizzle with more olive oil and your favourite vinegar (sumac vinegar is great!).
6. Serve with crusty bread and a side of burst burrata cheese and some Never Not Eating Za'atar!