On this week’s episode of Taste Of The Week, Alan Morrissey welcomed Jacques Brennan to the show. Jacques is the owner of the Vegan Factory and Shop in O’Briensbridge and is also the author of Hungry Soul.
This week, Jacques prepared a vegan-friendly Moroccan aubergine with harissa & tahini.
INGREDIENTS
· 2 large aubergines, cut into 10mm round discs.
· 4 tsp. harissa paste
· 2 tablespoons of olive oil
· 2 tablespoons of maple syrup
· 6 tbsp of tahini
· 1 clove of garlic (optional)
· Juice of one lemon
· 200 ml of water
· Pine nuts and chives for as toppings
· Salt and pepper
INSTRUCTIONS
1. Salt the aubergine slices for 20 minutes or so, then pat them dry.
2. Fry them to lightly brown each side.
3. Make your harissa dressing: harissa paste, maple syrup, olive oil and a pinch of salt and black pepper
4. Brush both sides of the aubergine slices with the dressing.
5. Place into a hot oven at 180°C for 5 minutes, brush with a little more harissa, and turn and return to the oven for another 5 minutes.
6. While the slices are in the oven, make the tahini sauce: tahini, lemon juice, water, and, if you like, minced garlic. This can be done by mixing it all in a bowl, or if you have a blender, it makes it super quick and smooth.
7. Serve the slices on a bed of tahini sauce with a scattering of pine nuts and chives.
Perfect as a small dish on its own or along with a nice chickpea couscous.
