Roasted Aubergines With Spicy Peanut Sauce
Sabrina Ghayour
![](https://www.cuisine.co.nz/wp-content/uploads/2023/12/Cuisine-Magazine-Sabrina-Ghayour-Recipe-Roasted-aubergines-with-spicy-peanut-sauce-754x1024.jpg)
tags:Issue 221
Serves
4Ingredients
2 large aubergines (eggplants), quartered lengthways olive oil | |
FOR THE SAUCE | |
2 tablespoons smooth peanut butter | |
2 tablespoons clear honey (if vegan, use maple syrup) | |
1 tablespoon rose harissa | |
1 tablespoon rice vinegar | |
1 tablespoon lukewarm water | |
Maldon sea salt flakes | |
TO SERVE | |
a generous handful salted peanuts, roughly chopped | |
2 spring onions, thinly sliced from root to tip | |
a good handful chopped fresh coriander leaves |
When I consider the aubergine, I often wonder how many more aubergine recipes I have left in me. Then I think of another flavour combination (usually inspired by what’s in my store cupboard) that I think may work well, and the rest, as they say, is history. Aubergines are endlessly versatile, and this dish inspired by satay sauce flavours – plus the heat of harissa – works so well. Please trust me and make it for yourself!
View the recipe collection here
Instructions
1. | Preheat the oven to 200°C (180°C fan). |
2. | Line a baking tray with baking paper. |
3. | Place the aubergines on the lined tray, rub the exposed flesh with olive oil and roast for 30 minutes until soft and cooked through. |
4. | Meanwhile, for the sauce, put the peanut butter, honey (or maple syrup), harissa, vinegar and a good pinch of salt into a small bowl and mix together. |
5. | Then add the water to thin the mixture down and mix well. |
6. | Once cooked, arrange the roasted aubergines on a platter. |
7. | Drizzle with the sauce, scatter with the peanuts, spring onions and coriander and serve. |
An edited extract from
Flavour by Sabrina
Ghayour, Octopus
Books, $49.99.
Photography copyright
© Kris Kirkham 2023