Grilled Moroccan Aubergine in Honey & Spices
Extract from From Lynda’s Table © Lynda Booth 2013
Spring brings the arrival of the aubergine. When cooked properly, this nightshade has a wonderful creamy texture.
Here is one way we like to use at the school, with sweet honey and spicy harissa is great as a side dish with lamb, also in season in spring.
To prepare the Grilled Moroccan Aubergine in Honey & Spices
Cut the aubergines in half and then cut each half lengthways into 3 or 4 wedges.
Heat a frying pan, or better still, a griddle pan if you have one. Brush the flesh sides of each wedge with olive oil and cook on either side until browned.
In a wide frying pan, cook the garlic in a little olive oil for a few seconds, then stir in the ginger, cumin, harissa, honey and lemon juice.
Add enough water to cover the base of the pan, then lay the aubergines in one layer in the pan. Cook the aubergines gently for about 10-15 minutes, turning them over half way through the cooking.
By the end of the cooking, they should have absorbed most of the sauce. If this is not the case, you may reduce the liquid by turning up the heat.
2-3 cloves garlic, crushed
5cm/2” piece of fresh root ginger, peeled and grated
1 tsp ground cumin
1 tsp harissa or more to taste
5 tbsp clear honey
Juice of 1 lemon
Olive oil, for frying
Salt and pepper to taste
Join us at our cookery school to learn how to cook similar dishes
- A Taste of Morocco Evening course
- Vegetable Workshop: Beginners Guide to Growing Your Own Day course
- Modern Vegetarian Day course
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