Main courses
Honey Glazed Harissa Aubergines
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- 750g (1.7 lb) aubergines
- 30 ml (2 tbsp) salt
- 80 ml (1/3 cup) olive oil
- 3 garlic cloves, finely chopped
- 15 ml (1 tbsp) fresh ginger, finely chopped
- 5 ml (1 tsp) ground cumin
- 2,5 ml (1/2 tsp) ground cinnamon
- 80 ml (1/3 cup/2.7 fl oz.) honey
- 15 ml (1 tbsp) harissa paste
- 15 ml (1 tbsp) tomato paste
- 20 ml (4 tsp) fresh lemon juice
- salt and ground black pepper to taste
- 1 x 250g (8.8 oz.) jar of whole Mild Peppadew® Sweet Piquanté Peppers, drained and halved
- fresh coriander leaves to garnish
- Greek yogurt to serve
Pepper Honey Glazed Harissa Aubergines
- Preheat the oven to 200 ˚C.
- Wash the aubergines and cut into quarters length wise. Place them in a sieve and rub in the salt. Leave to drain for 30 minutes. Wash the aubergines well and dry thoroughly. Place them in a roasting tin and toss well with 60 ml of the olive oil. Roast in the oven for 30 minutes until golden brown. Remove from the roasting tin and set aside.
- Heat the remaining olive oil in a large frying pan and cook the garlic and ginger for 2 minutes. Add the spices, honey, harissa paste, and tomato paste and lemon juice. Stir well and season to taste with salt and ground black pepper. Add the aubergines and cook for 6 to 8 minutes over low heat, turning the aubergines carefully half way through cooking, taking care that it doesn’t burn. Add the halved Mild Peppadew® Sweet Piquanté Peppers.
- Transfer to a serving platter and scatter with the coriander leaves and dollops of Greek yogurt. Serve at once with couscous.
The chef's advice
Exciting Moroccan flavours does their magic with Mild Peppadew® Sweet Piquanté Peppers and spicy glazed aubergines. Serve with couscous and Voila – A wonderful vegetarian feast!
Delicious with Sweet Piquanté Peppers (Mild)
