1 min read
V This is delicious as a side dish with grilled chicken or my harissa chicken wings. They also make a lovely canape if you use long, thin aubergines for the base.
Ingredients:
3 aubergines, one large and two medium size
One large garlic head
1 red pepper
Juice of a lemon
1 tbsp harissa (more to taste)
Salt, pepper
3tbsp olive oil plus more to coat the aubergines
10g parsley leaves (leaves only, for garnish)
Method:
l Slice the two medium size aubergines into 1.5cm thick pieces and brush them with olive oil on both sides.
l Lay them on a baking dish lined with baking paper and roast them in the oven at until they are golden brown.
l Peel the large aubergine at cut it into large cubes — about 3cm.
l In a large cooking pot add the diced aubergine, the whole pepper and the unpeeled garlic head and cover with boiling water.
l Add salt and boil for 15-20 minutes.
l Drain well, then peel the skin from the pepper and squash the garlic to extract the puree. Discard all the skins.
l Mash the aubergine, garlic and pepper with a fork roughly.
l Add the lemon juice, the harissa or more to your taste, salt, pepper and the 3 tablespoons of olive oil and mix well.
l Serve the sliced aubergines on a platter, each topped a teaspoon of the aubergine/pepper/garlic puree. Top each one with a parsley leaf.
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