Ingredients
| 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!
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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