Harissa aubergine salad (ajlouk) – for Pesach
This recipe is from the Jewish Chronicle.
Spice it up with this vegan-friendly Tunisian aubergine favourite.
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)
3 tbsp olive oil plus more to coat the aubergines
10g parsley leaves (leaves only, for garnish)
Slice the two medium size aubergines into 1.5cm thick pieces and brush them with olive oil on both sides.
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.
Peel the large aubergine at cut it into large cubes — about 3cm.
In a large cooking pot add the diced aubergine, the whole pepper and the unpeeled garlic head and cover with boiling water.
Add salt and boil for 15-20 minutes.
Drain well, then peel the skin from the pepper and squash the garlic to extract the puree. Discard all the skins.
Roughly mash the aubergine, garlic and pepper with a fork.
Add the lemon juice, the harissa or more to your taste, salt, pepper and the 3 tablespoons of olive oil and mix well.
Serve the sliced aubergines on a platter, each topped a teaspoon of the aubergine/pepper/garlic puree. Top each one with a parsley leaf.