Try this delicious aubergine dish on your veggie friends. Chermoula is a spicy Arabic recipe involving harissa, saffron, paprika, lemon and mint.
Serves 8 as a side dish
Takes about 40 minutes to make, plus draining
Per serving:
208kcals
21.5g fat (3g saturated)
2g protein
3.6g carbs
2.5g sugar
0.1g salt
1. Cut the aubergines lengthways into 1cm-thick slices. Sprinkle with salt, layer in a colander and set aside to drain for 40 minutes.
2. Meanwhile, make the chermoula. Put the garlic, spices, harissa, lemon juice, herbs and 4 tablespoons of oil into a processor with a pinch of salt. Blend to a paste and stir in enough of the remaining oil to make a sauce.
3. Preheat the oven to 110°C/fan90°C/gas 1/4. Pat the aubergines dry with kitchen paper. In batches, brush with oil and barbecue over a medium heat for 5-6 minutes each side, until golden. Keep warm in the oven while you cook the remaining slices.
4. Place the aubergine slices on a serving dish, drizzle with the chermoula and sprinkle with the coriander leaves to garnish.
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