Smoky barbecued aubergine and figs - delicious. magazine

Ingredients

• Ingredients
• Method
• Nutrition
• 2 aubergines
• Vegetable oil to brush
• 6-8 figs
• 15g pumpkin seeds, lightly toasted
• 2 garlic cloves, crushed
• 1 tbsp lemon juice
• 3 tbsp tahini
• 250g natural yogurt
• 50ml lemon juice
• 1 tbsp maple syrup or honey
• 100g dried apricots, finely chopped
• 1 tbsp harissa
• 1 tbsp pomegranate molasses
• Handful mint leaves, chopped
• Handful coriander leaves, chopped
• 5 tbsp extra-virgin olive oil
• Halve the figs (or quarter them if particularly large) and brush the cut sides with oil. Grill over direct heat (directly over the coals) for around 5 minutes, turning once, or until soft and charred.
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• Drain the apricots, then combine them with the remaining salsa ingredients, seasoning with salt and pepper.
• Stir the tahini and yogurt into the lemon juice and garlic, then season with salt and pepper. Mix well until smooth.
• Spread the tahini yoghurt over the base of a serving platter or individual plates, then top with the aubergines and figs. Drizzle over the apricot and harissa salsa and scatter over the pumpkin seeds.
• 488kcals Calories
• 31g (5.3g saturated) Fat
• 12g Protein
• 33g (32g sugars) Carbs
• 11g Fibre
• 0.2g Salt