Aubergine (or eggplant) is one of my absolute favourite vegetables. Typically when I put out an aubergine dish for mezze it’s sliced into rather large rounds. These Indian (or baby) aubergines are quick to roast, easy to eat, and of course make a beautiful presentation on the plate. <\/p>\n\n\n\n
I am always sure to ‘sweat’ my aubergine \/ eggplant before I roast it – thus removing any traces of bitterness. Slice and salt your aubergine liberally, leave to sit for a half an hour or so – then rinse and dry before applying any oil or seasoning and roasting. <\/p>\n\n\n\n
This recipe can easily be adapted to a completely vegan dish if agave nectar or maple syrup is used in place of honey. For this recipe I used my favourite harissa<\/a> from NY Shuk, as well as their rose harissa<\/a> dry spice to finish. If you can’t find dry harissa to top this dish with a combination of dried ground sumac and Aleppo pepper flakes works perfectly as well – and if you don’t have those either, a spicy or smoky paprika works great, too.<\/p>\n\n\n\n