Harissa glazed aubergine, peanut and coriander
Serves 2
1 small aubergine, cut into 6 pieces lengthways
2 tbsp rape seed oil
1⁄2 tsp sea salt
75g yogurt
1 lemon, half zested and half juiced
Pinch of table salt
50g rose harissa paste
30g agave syrup
20ml water
1 tsp lemon juice
Pinch sea salt
50g roasted, salted peanuts, roughly chopped
1⁄4 bunch coriander, leaves picked
1⁄4 – 1⁄2 red chilli, finely sliced
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 into the oven to finish cooking for 15 minutes.
Mix the harissa paste, agave, water, lemon juice and salt together and set aside.
Mix the yogurt 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 five 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.
