Harissa-glazed aubergine with coconut and peanuts

Marcus Wareing / 31 October 2016

Marcus Wareing's recipe for a healthy but warming vegan aubergine dish full of Middle Eastern flavour.

Preparation time

20 minutes

Cooking time

30 minutes

Serves

4



Ingredients

  • 2 aubergines
  • 3 tbsp olive or rapeseed oil
  • 1 tsp flaked sea salt, plus extra
  • 150g dairy-free coconut yoghurt
  • Grated zest and juice of 1 lime
  • 50g rose harissa
  • 30g agave syrup
  • 1 tsp lemon juice
  • 75g roasted and salted peanuts, roughly chopped
  • ½–1 red chilli, finely sliced
  • Coriander cress or salad cress

Method

Aubergines are a fantastic vegetable that absorb flavours really well. They do release a lot of liquid when cooked, though, so it’s important to chargrill the slices until really golden, otherwise the additional flavours will become diluted when serving.

Preheat the oven to 200°C/180°C fan/gas 6. Heat a chargrill pan until hot.

Slice each aubergine lengthways into six long strips. Brush with the oil and season with the salt.

Chargrill both sides of the aubergine slices until deep golden.

You may need to do this in a couple of batches depending on the size of your pan.

Transfer to a foil-lined baking tray and finish cooking in the oven for 15 minutes.

Mix together the coconut yoghurt, lime zest and juice, and a good pinch of salt. Set aside.

Mix together the harissa, agave syrup, 4 teaspoons of water and lemon juice. 

Season with salt and when the aubergine is cooked, brush liberally over the top of each strip. Return to the oven for 5 minutes.

To serve, place the aubergine slices on a large plate and dot the coconut yoghurt around. Scatter over the peanuts, chilli and cress.

Marcus at Home by Marcus Wareing is published by HarperCollins, £20. Photography by Jonathan Gregson.

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