This aubergine dish was served as part of an array of vegan salads at a BBQ party recently, and it tasted amazing. If a salad could be a hero of the meal, then this salad was that hero!
3-4 medium aubergines, halved lengthways and cut into 2.5 cm thick half moons
about 2 heaped tablespoons rose harissa, plus a little extra for if you need it
4 tablespoons clear honey (or fruit syrup if cooking for a vegan diet), plus extra as desired
Maldon sea salt flakes and freshly ground black pepper
2 teaspoons sesame seeds, lightly dry-roasted
1 teaspoon of nigella seeds
about 15g of fresh coriander, chopped
4 spring onions, thinly sliced
Heat a large saucepan or Sauteuse pan over a high heat and add enough oil to go up to 1cm deep on the side of the pan. At the same time, line a plate with kitchen towel (ready to absorb the oil from the aubergines once cooked).
Add the aubergines to the pan and coat them with the hot oil. Don't worry if the aubergine looks quite oily - the aubergine will absorb the oil whilst cooking and when cooled, they will release the excess oil again.
Fry the aubergines gently on the high heat for about 10-12 minutes adding more oil if it looks like it's getting dry. Toss the aubergine pieces every few minutes. They are ready when the aubergine begins to shrink and soften, and look golden brown on all sides. Do not burn the pieces of aubergine! Turn off the heat.
Using a metal slotted spoon transfer the aubergines to the plate with the kitchen roll. Place a few more sheets of kitchen roll over the aubergine to absorb any excess oil.
Wipe the sauteuse pan clean with kitchen roll, turn on the heat again, and transfer the aubergine back to the pan along with the harissa, honey (or fruit syrup if cooking vegan) and seasoning. Stir well until the aubergines are evenly coated with the mixture. Adjust the levels of honey, harissa and seasoning to taste. Serve with the nigella seeds, sesame seeds, coriander and spring onions scattered over the top.
Serves 4-6 as a side.
Inspired by Sabrina Ghayour, Feasts