Harissa Eggplant – amazing as a BBQ side or lighter meat free main meal with a crunchy salad.
A perfect match for Campbells Rutherglen Durif.
Ingredients:
1 eggplant, sliced lengthways into 6 pieces
2 tbsp oil
50g rose harissa
30g agave syrup- or honey
1 tsp fresh lemon juice
75ml yoghurt
½ lime, zest and juice
Sea salt flakes
Instructions:
Heat a griddle pan until hot and brush the eggplant slices with the oil, then season well with salt. Griddle on each side until char-lined, then transfer to a baking tray and cook in the oven for 15 mins at 180C.
Meanwhile, mix the harissa, agave, lemon juice and some seasoning in a bowl with 4 tbsp of water and some salt. Remove the eggplant from the oven and brush liberally with the harissa mix, then return to the oven to bake for 7 mins.
Serve as a small meal or as a side dish for lamb - yum!
