Food / 25 June, 2017 / My Baba
Grilled Baby Aubergines with Moroccan Topping
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
- 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.
- 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.
- 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
