STICKY AUBERGINES WITH TOASTED SESAME SEEDS AND SPRING ONIONS
A moreish side dish glazed in a sweet dressing that’s great with chicken or white fish.
SERVES: 4-6 as a side dish PREPARATION TIME: 15 minutes
COOKING TIME: 10-12 minutes Vegetable oil
3 large or 4 medium aubergines, halved lengthways and cut into 2.5cm-thick half moons 2 heaped tbsp rose harissa, plus extra as desired
4 tbsp clear honey, plus extra as desired To garnish:
2 tsp sesame seeds, lightly dry-toasted
1 tsp nigella seeds
1/2 small bunch (around 15g) fresh coriander, leaves roughly chopped 4 spring onions, thinly sliced from root to tip
1 Heat a large saucepan over a high heat. Add enough oil to fill 1cm up the side. Line a plate with a double layer of kitchen paper. Add the aubergines to the pan – they will immediately absorb the oil, but once cooked through, will release some. Fry the aubergines for 10 to 12 minutes, adding more oil as necessary to help them cook and »
tossing them every few minutes, until they shrink and are golden brown.
2 Using a metal slotted spoon, transfer to the paper-lined plate. Lay a further two sheets of kitchen paper over them to absorb excess oil. Use kitchen paper to wipe any remaining oil from the frying pan. Transfer the aubergines back into the pan and add the harissa, honey and a generous amount of salt and pepper. Stir well until the aubergine pieces are evenly coated in the mixture.
3 Adjust the levels of honey, harissa and seasoning as desired. Serve with the sesame seeds, nigella seeds, coriander and spring onions scattered over.