Moroccan Aubergine with harissa & tahini

This recipe is not my own. It came to me via my niece, another crazy vegan food lover. She sent me an Instagram reel by Sam of @nomeatdisco. I then passed it on to my daughter, who knew exactly what to do. By the time I got home, she already had two trays of aubergine slices nicely weeping.
 
In no time they were being charred in the pan.
 
I quickly made the Harissa and maple syrup dressing and the Tahini sauce.
 
This is now the fourth time in a couple of weeks that I have made this recipe. I must say, I LOVE AUBERGINE, and this recipe is soooo good. The sweetened harissa spice and the tahini are just 100% North African, and just so easy! The recipe will, sorry, have, become part of our standard family’s fare… thanks Sam!
 
Make Enough for 4 to 6
 
INGREDIENTS

• 2 large Aubergine – cut into 10mm round discs.
• 4 tsp harissa paste
• 2 tbsp of olive oil
• 2 tbsp of maple syrup
• 6 tbsp of tahini
• 1 clove of garlic - optional
• Juice of one lemon
• 200 ml of water
• Pine nuts and chives as toppings
• Salt and pepper

 
INSTRUCTIONS

1. Salt the aubergine slices for 20 minutes or so then pat dry.
2. Fry them to lightly brown each side.
3. Make your harissa dressing – Harissa paste, maple syrup, olive oil and a pinch of salt and black pepper
4. Brush both sides of the aubergine slices with the dressing.
5. Place into a hot oven at 180C for 5 minutes, brush a little more harissa turn and return to the oven for another 5 minutes.
6. While slices are in the oven make the tahini sauce – tahini, lemon juice, water and if you like minced garlic. This can be done by mixing it all in a bowl or if you have a blend, it makes it super quick and smooth.
7. Serve the slices on a bed of tahini sauce with a scattering of pine nuts and chives.

 
Perfect as a small dish on its own or along with a nice chickpea couscous.
 
Jacques Brennan
The Hungry Soul

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