- Serves4
- CourseMain meal
- Prepare5 mins
- Cook40 mins
- Total time45 mins
- Pluscooling
Ingredients
- 3 aubergines, pierced a few times with a fork
- ½ x 25g pack coriander, leaves only, roughly chopped
- 1 clove/s garlic, crushed
- 2 tbsp Essential Olive Oil
- 1 tsp lemon juice
- ¼ tsp salt
- 350g jar Ottolenghi Kalamata Olive & Harissa Sauce
- 2 tbsp Cooks’ Ingredients Tahini
- Cooked rice, to serve
Method
Preheat the grill to its highest setting. Place the aubergines on a baking tray and grill on the highest shelf for 35 minutes, turning halfway, until tender and blistered. Set aside until cool enough to handle.
Peel and discard the skins and stalks. Roughly chop 1 aubergine and set aside. Tear the remaining 2 aubergines into 4 strips each, and transfer to a colander set over a bowl. Leave for about 5 minutes until a few tablespoons of liquid has drained out.
Discard the liquid and transfer the aubergines to the bowl. Add the coriander, garlic, olive oil, lemon juice and salt. Gently mix to combine.
Meanwhile, pour the olive and harissa sauce into a small saucepan, add 2 tbsp water to the jar, shake with the lid on, then add the contents to the pan. Cook over a medium heat for about 5 minutes, until the sauce is bubbling and hot. Add the chopped aubergine.
Transfer the olive and harissa mixture onto a lipped plate or wide shallow bowl, then arrange the reserved aubergine strips and their marinade on top. Drizzle over the tahini and serve with rice alongside, if liked.
Nutritional
Typical values per (without rice) when made using specific products in recipe
Energy | 1,149kJ/ 278kcals |
|---|---|
Fat | 23g |
Saturated Fat | 3.3g |
Carbohydrates | 9.8g |
Sugars | 6.1g |
Fibre | 6.7g |
Protein | 4.9g |
Salt | 2.9g |