Harissa roasted aubergines

For the pesto:

Macadamia nuts 80 g, toasted 

2 cloves garlic, finely grated

3 bunches basil leaves 

Extra virgin olive oil, ¾ Cup 

Sea salt 1 tsp
 

For the dukkha:

Hazelnuts ½ Cup, toasted and chopped 

Ground cumin 1 tsp 

Ground coriander 1 tsp

Fine Salt ½ tsp

1. In an oven proof pan, fry the aubergines in the olive oil cut side down until golden brown. 
2. Add in the harissa and coat over the aubergines. 
3. Roast in an 180 C oven for 15-20 or until cooked. 
4. To make the pesto, add all the ingredients to a blender with half the oil, and blend until a fine paste. Add the rest of the oil and blend until smooth. 
5. For the dukkha mix all the ingredients together, serve over the roasted aubergines, and pesto.