02 Aubergine with Whipped Feta & Harissa Oil
This recipe serves 2
A dish that pays homage to the creative genius of Ottolenghi
and promises to win your heart with every bite.
If you were once skeptical about aubergine,
prepare to be pleasantly surprised!
This recipe showcases aubergine in all its glory,
transformed into a smoky, tender delight
that’ll leave you craving for more.
Ingredients
Aubergine
2
Salt & Pepper
To your taste
Olive Oil
1 tbsp
Harissa
30g
Lemon Juice
1 tbsp
Maple Syrup
1 tbsp
Vegan Feta
130g
Plant-based milk
50 ml
Dukkah
To your taste
Sunflower seeds
1 tbsp
Fresh Dille
To your taste
The Recipe
1
Cover the aubergine in olive oil. Burn the aubergines on a grillpan for about 20 minutes until blackened. Once the aubergines are cool, peel the burned skins but keep the stem.
2
Mix the harissa with some olive oil, the lemon juice and maple syrup together.
3
Mash the feta with the milk until smooth.
4
Serve with sunflower seeds, dukkah and fresh dille.
*Inspired by ottolenghi*