
HARISSA GLAZED AUBERGINE WITH BABA GANOUSH
Serves 4
There’s nothing like the buzz of a busy lunch or an evening in a brasserie full of friends and families enjoying one another’s company. We all look forward to the return of those glorious days & to seeing you all again. We would have launched our Spring menu last week so to whet your appetite for what to expect when we re-open here are a couple more of the new dishes – yet to be enjoyed!
If you like the idea of harissa aubergine and fancy having a go at home, we have adapted the recipe for home cooking…bon appetit!
Ingredients
- 2 aubergines
- 1/2 lemon
- 1/2 tsp sugar
- 20ml olive oil
- 4 tsp miso
- 2 tsp maple syrup
- 2 tsp toasted sesame oil
- 2 tsp mirin seasoning
- 4 tsp rose harissa
- I banana shallot finely sliced
- sunflower oil
- 2 tsp toasted pine nuts
- 2 tsp pumpkin seeds
- 2 tsp pomegranate seeds
- salt
- lemon juice
Method
- Cut one aubergine in half lengthwise <br />
- Cut the flesh in a criss cross pattern 1 cm apart, avoid cutting skin
- Season with salt, and rub with lemon juice<br />
- Allow to marinade for 4 hours or as long as possible.<br />
For the Baba Ganoush
- Wash and cut the second aubergine in half
- Either place on a baking sheet and grill for 35-40 minutes OR place the aubergine skin side down on an oiled baking sheet and bake in an oven 220c for 15 minutes, turn for a further 15 minutes until soft and golden
- When cool scoop out the flesh into a food processor, discard skin, add a squeeze of lemon, olive oil, salt and sugar. When smooth, set aside & keep warm.
For the marinade
- Make marinade by mixing miso, maple syrup, mirin & toasted sesame oil in a small saucepan. Bring to the boil, whisk until smooth then add the harissa.
To complete the dish
- Heat oil in a wide deep, frying pan
- When hot wipe the marinaded aubergine and fry flesh down for 2 minutes and turn over for a further 2 minutes, drain on kitchen paper
- Fry the shallot until golden brown and drain on kitchen paper
- To serve spoon the Baba Ganoush across the middle of two warmed plates, sit the fried aubergine on the Ganoush and spoon the harissa and miso glaze across the aubergine
- Garnish with the fried shallot, pine nuts, pumpkin and pomegranate seeds
- Serve as it is or with your favourite vegetables on the side