Grilled Japanese Aubergines with Smoked Chilli Harissa, Tahini, Coriander, and Almonds
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Ingredients
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For the aubergines:
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500g Japanese baby aubergines, cut in half
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Salt
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2 tbsp Cornicabra Olive Oil
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For the tahini sauce:
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100g Tahini
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80g ice cold water
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Juice of half a lemon
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Salt to taste
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To garnish:
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25g coriander, chopped
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20g toasted almonds, roughly chopped
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2 tbsp Smoked Chilli Harissa
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Juice of ½ lemon
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1 tbsp olive oil
Method
- Step 0: Preheat your grill or BBQ on a high heat.
- Step 1: Salt the halved aubergines and place in a colander for 10 minutes or so.
- Step 2: To make the tahini sauce, whisk all the ingredients together and set aside.
- Step 3: Brush the flat side of the aubergines with olive oil and grill for around 5 minutes on each side.
- Step 4: Whilst the aubergines are grilling, mix the chopped coriander, toasted almonds, smoked chilli harissa and olive oil in a bowl.
- Step 5: Serve the aubergines with the tahini sauce and drizzle the smoked chilli harissa dressing all over.
