750g (1.7 lb) aubergines
30 ml (2 tbsp) salt
80 ml (1/3 cup) olive oil
3 garlic cloves, finely chopped
15 ml (1 tbsp) fresh ginger, finely chopped
5 ml (1 tsp) ground cumin
2,5 ml (1/2 tsp) ground cinnamon
80 ml (1/3 cup/2.7 fl oz.) honey
15 ml (1 tbsp) harissa paste
15 ml (1 tbsp) tomato paste
20 ml (4 tsp) fresh lemon juice
salt and ground black pepper to taste
1 x 250g (8.8 oz.) jar of whole Mild PEPPADEW® Sweet Peppadew Peppers, drained and halved
fresh coriander leaves to garnish
Greek yogurt to serve
Preheat the oven to 200 ˚C.
Wash the aubergines and cut into quarters length wise. Place them in a sieve and rub in the salt. Leave to drain for 30 minutes. Wash the aubergines well and dry thoroughly. Place them in a roasting tin and toss well with 60 ml of the olive oil. Roast in the oven for 30 minutes until golden brown. Remove from the roasting tin and set aside.
Heat the remaining olive oil in a large frying pan and cook the garlic and ginger for 2 minutes. Add the spices, honey, harissa paste, and tomato paste and lemon juice. Stir well and season to taste with salt and ground black pepper. Add the aubergines and cook for 6 to 8 minutes over low heat, turning the aubergines carefully half way through cooking, taking care that it doesn’t burn. Add the halved Mild PEPPADEW® Sweet Peppadew Peppers.
Transfer to a serving platter and scatter with the coriander leaves and dollops of Greek yogurt. Serve at once with couscous.
Exciting Moroccan flavours does their magic with Mild PEPPADEW® Sweet Peppadew Peppers and spicy glazed aubergines. Serve with couscous and Voila – A wonderful vegetarian feast!