One I’ll definitely be making time and time again. The aubergine really soaks up all the flavours. Another fab recipe from Marcus Wareing. I served mine with steak but it would work as a dish on its own or with fish or chicken too.
Recipe serves 4:
✔️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 or honey
✔️1 tsp lemon juice
✔️75g roasted and salted peanuts, roughly chopped
✔️1 red chilli, finely sliced
✔️salad cress to serve
Pre-heat the oven to 200°/180° fan. Heat a chargrill pan until hot.
Slice each aubergine lengthways into six long strips. Brush with oil and season with 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 the lemon juice. Season with salt and when the aubergine is cooked, brush liberally over the top of each strip. Return to the oven for five more minutes.
To serve, place the aubergine slices on a large plate and topped the coconut yoghurt around. Scatter over the peanuts, chilli and cress.