Food and Travel Magazine | Harissa-glazed aubergine with coconut and…
Harissa-glazed aubergine with coconut and peanuts
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Ingredients
- 2 aubergines
- 3tbsp olive or rapeseed oil
- 1tsp flaked sea salt, plus extra
- 150g dairy-free coconut yoghurt
- zest and juice of 1 lime
- 50g rose harissa (available to buy in most supermarkets)
- 30g agave syrup
- 1tsp lemon juice
- 75g roasted and salted peanuts, roughly chopped
- ½-1 red chilli, finely sliced
- coriander cress or salad cress
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