A mor­eish side dish glazed in a sweet dress­ing that’s great with chicken or white fish.

Red - - LIVING -

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.

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