by Tredwell’s from Marcus Wareing
2 tbsp rapeseed oil
½ tsp sea salt
75g coconut yogurt
½ lime, zest and juice
Pinch table salt
50g rose harissa paste
30g agave syrup
1 tsp lemon juice
Pinch sea salt
50g roasted, salted peanuts, roughly chopped
¼ – ½ red chilli, finely sliced
Preheat the oven to 180C°. Heat the chargrill, or chargrill pan, until hot. Brush the aubergine with the oil and season with the salt. Grill well on each side then place on a foil lined tray and in to the oven to finish cooking for 15 minutes.
Mix the harissa paste, agave, water, lemon juice and salt together and set aside.
Mix the yogurt with the lemon juice, zest and salt, set aside.
Remove the aubergine from the oven and brush liberally with the harissa mix, place back in the oven for 5 minutes.
To serve; place the aubergine on a large plate and dot the yogurt around, sprinkle with peanuts and chili and garnish with the coriander.