Preperation Time 10 minutes

Cooking Time 4-6 minutes

Serves 4

Ingredients

  • 8 baby aubergines/eggplants
  • olive oil, for brushing
  • sea salt and freshly ground black pepper

Moroccan Topping

  • about 2 tbsp extra virgin olive oil
  • 1½ tsp harissa paste
  • 1 plump garlic clove, finely chopped
  • 1 tsp cumin seeds, toasted and ground
  • 1½ tsp paprika
  • 4 small vine-ripened plum tomatoes,
  • finely chopped
  • sea salt and freshly ground black pepper
  • a pinch of sugar
  • 1 tbsp chopped coriander/cilantro leaves

Method

  1. Make the topping by combining the olive oil and harissa, then mix in the garlic, cumin seeds and paprika. Stir in the tomatoes and salt and pepper, and a pinch of sugar to taste, if necessary. Cover and set aside until required.
  2. Halve the aubergines/eggplants lengthways, leaving the stalk on. Brush with olive oil and sprinkle with seasoning. Cook cut-side down on an oiled grill rack over a medium-high heat, until browned in patches. Turn over and cook for a further 2-3 minutes until tender.
  3. Pile the topping onto the hot aubergine/eggplant halves. Sprinkle over the chopped coriander/cilantro. Transfer to a serving dish and serve warm or cold.

Recipe extracted from I Love My Barbecue © Hilaire Walden, 2017 published by Nourish Books, London Paperback