- 1 small aubergine, cut into 6 pieces lengthways
- 2 tbsp rapeseed oil
- ½ tsp sea salt
- 75g coconut yogurt
- 1 lemon, half zested and half juiced
- Pinch table salt
- 50g rose harissa paste
- 30g agave syrup
- 20ml water
- 1 tsp lemon juice
- Pinch sea salt
- 50g roasted, salted peanuts, roughly chopped
- ¼ bunch coriander, leaves picked
- ¼ - ½ red chilli, finely sliced
Harissa glazed aubergine, coconut, peanut and coriander
Andrew Ward
14th April 2015
Harissa glazed aubergine, coconut, peanut and coriander
Harissa glazed aubergine, coconut, peanut and coriander - serves 2
Ingredients
Method
Preheat the oven to 180C°. Heat the chargrill, or chargrill pan, until hot. Brush the aubergine with the oil and season with the salt. Grill well on each side then place on a foil lined tray and in to the oven to finish cooking for 15 minutes.
Mix the harissa paste, agave, water, lemon juice and salt together and set aside.
Mix the yoghurt with the lemon juice, zest and salt, set aside.
Remove the aubergine from the oven and brush liberally with the harissa mix, place back in the oven for 5 minutes.
To serve;
Place the aubergine on a large plate and dot the yoghurt around, sprinkle with peanuts and chilli and garnish with the coriander.
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