During balmy summer evenings, a little goes a long way. In the tradition of French Apéro dining – taking a short pause at the end of a day to connect over food. Below is a light Mediterranean recipe, Moroccan Baked Aubergine
Ingredients
- 10 cherry tomatoes
- 1/2 cup Amazigh harissa
- 1 aubergine
- ½ cup tangy yoghurt sauce
- To garnish 2 tsp toasted pine nuts 1/2 tsp toasted cumin seeds
- bunch fresh coriander
- bunch fresh mint
Substitutions
The recipe for Amazigh harissa is available in The Grater Good, however it can be substituted with store-bought harissa. Similarly, a substitution for the yoghurt sauce can be created by adding salt and lemon juice to an unsweetened, dairy-free yoghurt.
Method
Place cherry tomatoes into an oven preheated to 200°C. Sprinkle with a little salt and olive oil and roast for 25-30 minutes until soft and taking some colour.
Remove tomatoes and set aside. Place chillies into a mortar and pestle or blender and follow harissa recipe.
Cut aubergine into two halves lengthwise. Score diagonally with a sharp knife and spread pesto across each surface, reserving some pesto for serving. Roast aubergine halves (in the lower half of an oven) for 40-45 minutes, until soft. Remove from the oven, spread with a little reserved harissa, drizzle with yoghurt sauce and top with toasted pine nuts, cumin seeds and fresh herbs.
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Recipe extracted from The Grater Good Cookbook
By Flip Grater
gratergoods.co.nz
