3 tbsp olive or rapeseed oil
1 tsp flaked sea salt, plus extra for seasoning
150g dairy-free coconut yogurt
grated zest and juice 1 lime
50g rose harissa
30g agave syrup
1 tsp lemon juice
75g roasted and salted peanuts, roughly chopped
1 /2-1 red chilli, finely sliced
coriander cress or salad cress, to serve
Heat oven to 200C/180C fan/gas 6 and heat a chargrill pan until hot. Slice each aubergine lengthways into six long strips. Brush with the oil and season with the salt. Chargrill both sides of the aubergine slices until deep golden. You may need to do this in batches depending on the size of your pan. Transfer to a foil-lined baking tray and finish cooking in the oven for 15 mins.
Mix together the yogurt, lime zest and juice, and a good pinch of salt. Set aside.
Mix together the harissa, agave syrup, lemon juice and 4 ts p water. Season with salt and, when the aubergine is cooked, brush liberally over the top of each strip. Return to the oven for 5 mins.
To serve, place the aubergine slices on a large plate and dot the yogurt around. Scatter over the peanuts, chilli and cress.
390 kcals • fat 30g • saturates 10g • carbs 16g • sugars 11g • fibre 8g • protein 9g • salt 2.1g