Roasted Aubergine, Harissa Butter
The best aubergine you will eat!
Servings 4 people
Calories 612kcal
Equipment
- Chef Knives
- Chopping board
- measuring/weighing utensils
- tongs
- Baking paper
- baking tray
- BBQ (if making harissa)
- blender (if making harissa)
- mixing bowl
Ingredients
- 4 aubergines
- 3 tbsp olive oil
- salt
Harissa (or use shopbought)
- 1 red capsicum
- 5 red chilis 125g
- 1 shallots – sliced finely
- ½ tsp cumin
- ½ tsp ground coriander
- 3 tbsp canola oil
- 2 cloves garlic – crushed
- 1 tsp sugar
- 1 tbsp lemon juice
- 1 tsp red wine vinegar
- 1 tbsp tomato paste
- 1 tsp salt
Other
- 400 g Greek yoghurt
- 2 cloves garlic – crushed
- 100 g butter
- 1 tbsp harissa shop bought or recipe below
- 1 spring onion
- parsley
- sesame seeds
Instructions
Harissa (if making)
- Char the chilis & red capsicum in the BBQ or over a gas flame
- Place them in a bowl and cover with clingfilm to sweat – this makes them easier to peel
- Sweat the garlic & shallot on medium heat with the oil – approx. 4 minutes
- Add spices, sugar & tomato paste and cook for a further 2-3 minutes
- Remove from the heat, peel the chili/capsicum & cut the green tops off them
- Place chili, capsicum, shallot mix and remaining ingredients into a blender and blend to a paste
- Store in the fridge for up to 3 months
Aubergine
- Cut aubergine in half lengthways and cut a criss cross pattern through the flesh – bring careful not to cut all the way through
- Sprinkle generously with salt and leave flesh side up for 30 minutes
- Turn the auberginet over and gently squeeze over the sink – this will remove a lot of the excess moisture in the eggplant. Pat dry with a paper towel
- Brush olive oil over the flesh of the aubergine and place flesh side down on baking paper on a tray
- Roast @ 200c for 45-60 mins until soft and the flesh has browned nicely
Other
- Mix yoghurt & crushed garlic together
- Heat butter in a saucepan on low heat and stir in the harissa paste
- Serve by drizzling yoghurt over aubergine and drizzle the harissa butter over the top. Finish with sliced spring onions, chopped parsley & sesame seeds
Notes
Tips/Tricks
- salting the aubergine first helps to draw out the moisture from the flesh
- if your aubergine has browned enough for your liking you can finish under the grill for a couple minutes to caramelise the top
- aubergine can be cooked in advance and reheated to order in the oven/under the grill for a few minutes
- harissa will keep for up to 3 months in the fridge
Nutrition
Calories: 612kcal | Carbohydrates: 43g | Protein: 17g | Fat: 45g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 968mg | Potassium: 1412mg | Fiber: 16g | Sugar: 27g | Vitamin A: 2646IU | Vitamin C: 134mg | Calcium: 193mg | Iron: 2mg