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- Grilled aubergine with harissa and raspberry vinaigrette
Grilled aubergine with harissa and raspberry vinaigrette
Nutrition facts per serving:
- Energy in kcal about 203
- Fat about 13g
- Carbohydrates about 13g
- Protein about 3g
This is needed
This is needed
for 4 people
Charcoal/gas/electric grill
- 4 aubergine
Vinaigrette
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- 4 tbsp white balsamic vinegar
- 4 tbsp olive oil
- 2 tsp harissa
- 2 tsp maple syrup
- 1 tbsp sesame seeds, roasted
- 100 g raspberries
- 0.25 tsp salt
- 4 sprigs peppermint, roughly chopped
- 0.5 tsp sea salt
- a little pepper
And that's how it's done
And that's how it's done
Charcoal/gas/electric grill
With the lid down, grill the aubergines over/on a very high heat (approx. 250°C) for approx. 20 mins., until the skin is black and separates from the flesh. Remove, allow to cool slightly, remove the skin.
Vinaigrette
Combine the balsamic, oil, harissa, syrup and sesame seeds. Add the raspberries, crush finely, season. Plate up the aubergines, season with salt. Drizzle the vinaigrette on top of the aubergines, garnish with the mint.
