Harissa-Marinated Aubergine Burger with Baba Ghanoush & Dukkah
Serves 6
Impress your BBQ guests with this flavoursome and spicy plant-based burger!
• 2 medium aubergines (eggplants), about 600g (1.3lb)
For the harissa marinade:
• 4 tbsp rapeseed oil
• 2 tbsp Harissa
• 1 pinch ground cumin
• Juice of 1 lime
• 1 tbsp cane sugar
• 1 garlic clove
For the baba ghanoush:
• 2 medium aubergines (eggplants), about 600g (1.3lb)
• 2 garlic cloves, with the skin on
• Juice of ½ lemon
• 1 tsp mild chilli powder, e.g. piment d'Espelette
• 100ml (3.3fl oz) olive oil and a little extra for serving
• Sea salt flakes
To serve:
• 6 burger buns, halved
• 1 tbsp olive oil
• 1 unwaxed lime, finely zested • Dukkah
1 Mix the marinade ingredients together, using a hand-held blender or food processor.
2 Cut the aubergines into slices 1cm
(½-in) thick. Pour the Harissa marinade into a plastic bag and add the aubergine slices. Rub the aubergine through the bag, so the marinade is evenly distributed. Leave to rest in the refrigerator for 7-8 hours. Take it out a few times and rub the aubergine or shake the bag to ensure it is evenly coated.
3 Light the charcoal in the barbecue. Continue making the baba ghanoush. Pierce the aubergines in a few places using a cocktail stick and then place them straight onto the glowing charcoal in the barbecue, even if the charcoal is still burning. Grill the aubergines until the skin has charred completely and the aubergine is soft inside, around 15 minutes. Add the garlic when there are 5-10 minutes left and grill them until they are also soft inside.
Set the garlic and aubergine aside until they are cool enough to handle.
4 Cut the aubergines lengthways and remove the flesh with a spoon (try to remove as much flesh as possible). Halve the garlic and scoop out the flesh. Place the garlic and aubergine flesh into a large mixing bowl. Add the lemon juice, chilli powder and a little olive oil, and mix using a whisk. Add the rest of the oil, a little at a time, while mixing vigorously. If you prefer a firmer consistency, reduce the amount of oil used. Season with salt.
5 Remove the aubergine slices from the marinade, place them on the paper towels and dry the cut edges. Add the aubergine slices to wooden skewers and grill on the barbecue. Turn them occasionally and brush with a little more marinade. Once the aubergines start to take on a nice, caramelised golden-brown colour, they are done. Set aside and brush again with the marinade.
6 Brush the buns with olive oil on the cut surface and grill them quickly on the barbecue.
7 Add 2-3 slices of aubergine to each bun, dollop 2 generous tablespoons of baba ghanoush on top, grate some lime zest over and top with Dukkah.
Recipe from The Green Barbecue Cookbook by Martin Nordin (Hardie Grant, £20) Photography by Martin Nordin.