Contact
Privacy

Honey and harissa kataifi wrapped aubergines recipe - aubergine

You may also like
Wallpapers HDFamous QuotesSong Lyrics & Chords
Categories:
aubergine olive oil garlic ginger cinnamon ground cumin ground coriander clear honey lemon juice pastry butter vegetable oil avocado cucumber spring onions handful mint leaves sprouts sprouts sesame seeds lemon juice paste olive oil vinegar honey
Viewed: 34 - Published at: 5 years ago

Ingredients

  • 1 Aubergine, peeled
  • 1 Olive oil, for frying
  • 2 Garlic cloves, finely chopped
  • 1 2cm piece ginger, finely chopped
  • 0.5 tsp Cinnamon
  • 0.5 tsp Caraway seed, ground
  • 2 tsp Ground cumin
  • 1 tsp Ground coriander
  • 2 tbsp Harissa
  • 75 ml (2.6fl oz) Clear honey
  • 1.5 tbsp Lemon juice, or more to taste
  • 100 g (3.5oz) Kataifi pastry (alternatively use Mediterranean filo pastry)
  • 125 g (4.4oz) Butter, melted
  • 1 Vegetable oil for frying
  • 1 pinch Crushed chillies to taste
  • 1 Avocado, halved and mashed into large chunks
  • 1 6cm piece cucumber, peeled, deseeded and thinly sliced
  • 2 Spring onions, thinly sliced diagonally
  • 1 handful Watercress
  • 12 Mint leaves, torn
  • 0.5 Punnet shiso sprouts
  • 0.5 Punnet coriander sprouts
  • 2 tsp Sesame seeds, toasted
  • 1 tbsp Lemon juice
  • 2 tbsp Harissa paste
  • 4 tbsp Olive oil
  • 2 tbsp Cider vinegar
  • 2 tbsp Clear honey

Method

  • Pre-heat oven to 180 350F, Gas Mark 4, halve and quarter the aubergine lengthways.
  • Heat a little olive oil in a large frying pan, add the aubergine wedges and fry over a high heat till golden.
  • Remove from pan and set aside.
  • Add the garlic, ginger and spices and cook gently for a minute stirring regularly.
  • Add the harissa, honey and lemon juice and heat.
  • Return aubergines to pan and coat with harissa glaze, place in the oven and cook for approximately 12 minutes until tender.
  • Remove aubergines from pan and leave to cool, sprinkle with sea salt.
  • Spread the kataifi out on a work surface and loosen the strands to the length of the aubergine.
  • Brush with melted butter and roll each aubergine wedge in the pastry.
  • Heat the vegetable oil in a deep frying pan or fryer to 175 and fry the aubergines in batches unt il golden.
  • Drain on absorbent paper and sprinkle with sea salt and a pinch of Crushed Chillies.
  • To make the dressing, whisk all the ingredients, pour over salad and toss together, season with salt.
  • To serve: place the dressed salad on plate and top with the aubergines.

Related Posts:

You may also like:

Categories