World Cuisine

Baby Aubergines with Honey and Harissa

cook 20 mins
Ingredients
  • 8 baby aubergines, halved lengthways or thickly sliced
  • 3 tablespoons olive oil
  • 2–3 garlic cloves, finely chopped
  • 25 g (1 oz) fresh root ginger, peeled and finely chopped
  • 2 teaspoons cumin seeds
  • 1–2 teaspoons harissa paste (see page 70)
  • 4 tablespoons runny honey
  • juice of 1 lemon
  • 200 ml (7 fl oz) water
  • salt and pepper
  • small bunch of coriander, finely chopped, to garnish
  • flatbread, to serve
Directions
  • Brush the aubergines with some of the oil and cook them under a preheated medium-hot grill or in a griddle pan for 2–3 minutes on each side until lightly browned.
  • Heat the remaining oil in a heavy-based frying pan, stir in the garlic, ginger and cumin seeds and cook for 2–3 minutes. Add the harissa, honey and lemon juice and pour in the measurement water. Stir well, then heat until bubbling and add the aubergines. Reduce the heat and cook gently for about 10 minutes until they have absorbed the sauce, adding more water if necessary. Season.
  • Garnish with a little coriander and serve hot or at room temperature with flatbread.
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