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aubergine

Harissa aubergine salad (ajlouk) – for Pesach

This recipe is from the Jewish Chronicle.

Spice it up with this vegan-friendly Tunisian aubergine favourite.

aubergine

Ingredients

3 aubergines, one large and two medium size

One large garlic head

1 red pepper

Juice of a lemon

1 tbsp harissa (more to taste)

Salt, pepper

3 tbsp olive oil plus more to coat the aubergines

10g parsley leaves (leaves only, for garnish)

Instructions

1

Slice the two medium size aubergines into 1.5cm thick pieces and brush them with olive oil on both sides.

2

Lay them on a baking dish lined with baking paper and roast them in the oven for about 25 – 30 minutes at 180 degrees centigrade (fan) until they are golden brown.

3

Peel the large aubergine at cut it into large cubes — about 3cm.

4

In a large cooking pot add the diced aubergine, the whole pepper and the unpeeled garlic head and cover with boiling water.

5

Add salt and boil for 15-20 minutes.

6

Drain well, then peel the skin from the pepper and squash the garlic to extract the puree. Discard all the skins.

7

Roughly mash the aubergine, garlic and pepper with a fork.

8

Add the lemon juice, the harissa or more to your taste, salt, pepper and the 3 tablespoons of olive oil and mix well.

9

Serve the sliced aubergines on a platter, each topped a teaspoon of the aubergine/pepper/garlic puree. Top each one with a parsley leaf.

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