Honey Glazed Harissa Aubergines

Name: Honey Glazed Harissa Aubergines
Ingredients: 750 gm aubergines; 100 ml olive oil; 3 garlic clives, finely chopped; 15 ml (1 tablespoon) fresh ginger, finely chopped; 5 ml (1 teaspoon) ground cumin; 2,5 ml (1/2 teaspoon) ground cinnamon; 83 ml (1/3 cup) honey; 15 ml (1 tablespoon) harissa paste; 15 ml (1 tablespoon) tomato paste; 20 ml (4 teaspoons) fresh lemon juice; salt and ground black pepper to taste; fresh coriander leaves to garnish; Greek yogurt to serve

Exciting Moroccan flavours does its magic with these sweet and spicy glazed aubergines. Serve from the skillet as an accompaniment to slow roasted lamb or, at room temperature and a side dish to an alfresco meal.

Published 30 December 2021

Method

Preheat the oven to 200 C (400 F). Oil a baking dish.
Cut the aubergines into quarters lengthwise and drizzle with 80 ml olive oil. Sprinkle lightly with salt and roast in the oven for 30 minutes until nice and golden brown. Set aside.
Heat the remaining olive oil in a large frying pan and cook the garlic and ginger for 2 minutes. Add the spices, honey, harissa paste, tomato paste and the lemon juice. Stir well and season to taste with salt and freshly ground black pepper. Add the aubergines and cook for 6 to 8 minutes over low heat, turning the aubergines carefully once or twice, taking care that it doesn’t burn.
Transfer the aubergines to a serving platter and scatter with the fresh coriander leaves. Serve with the Greek yogurt,