Sticky rose harissa aubergine

Name: Sticky rose harissa aubergine
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 2 aubergines, trimmed; ½ tbsp sea salt flakes; 1 tbsp olive oil; 2 tsp sesame seeds; Handful coriander, leaves roughly chopped; Lemon wedges, to serve; Flatbreads or pittas, warmed (optional)

"Rose harissa is something I always have in the fridge," says Marc Summers, co-founder of vegetarian restaurant group Bubala. He puts it to good use in this veggie recipe – crispy on the outside and fudgy within, the aubergine wedges are coated in a sticky glaze and are perfect with a pillowy flatbread or pitta. Follow Marc on Instagram

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Vegetarian1 of your 5 a day

Serves2
CourseStarter
Prepare10 mins
Cook35 mins
Total time45 mins
Plussalting

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2 aubergines, trimmed
½ tbsp sea salt flakes
1 tbsp olive oil
2 tsp sesame seeds
Handful coriander, leaves roughly chopped
Lemon wedges, to serve
Flatbreads or pittas, warmed (optional)

For the glaze

2 tbsp Belazu Rose Harissa Paste
1½ tbsp pomegranate molasses
1 tbsp sherry vinegar
1 tsp clear honey or agave syrup
½ tsp ground cumin
1 tsp toasted sesame oil

Cut the aubergines in half lengthways. Slice each half into 3 long wedges, then into finger lengths. Place in a large bowl, sprinkle with the sea salt and toss to coat. Set aside for 30 minutes.
Meanwhile, mix together all the glaze ingredients. Toast the sesame seeds in a dry frying pan over a medium heat for 2-3 minutes until golden and fragrant, then tip onto a plate.
Preheat the oven to 230ºC/210ºC fan/gas 8. Lift the aubergine onto kitchen paper and pat dry. Discard the juices, dry the bowl, add the aubergines back and toss with the olive oil using your hands. Spread out on a large baking tray and roast for 25-30 minutes, turning the pieces over with a fish slice halfway, until deep golden and crisp around the edges.
Pour the harissa glaze over the hot aubergine and turn the slices over until evenly coated. Return to the oven for 3-5 minutes more (turn them again during cooking), until the glaze is reduced, sticky and caramelised around the aubergine. Transfer to a sharing plate and top with the coriander and sesame seeds. Serve immediately, with the lemon wedges for squeezing and flatbreads or pittas, if you like.

Cook’s tip

An opened jar of harissa will keep in the fridge for up to 4 weeks, but if you’re unlikely to use it all, freeze in tablespoon-sized portions in an ice cube tray, then transfer to an airtight container and reach for a handy cube whenever you need it over the next 3 months.

Typical values per serving when made using specific products in recipe