Inspired by the Japanese dish nasu dengaku, Rose Harissa is teamed with miso to create an all-conquering flavour powerhouse, the oil and spice mellowing miso’s salty kick but receiving an umami boost in return, all of which sits on tender roast aubergines. The fresh, tangy and crunchy salad stops this champion match up from running riot.

Ingredients

2 aubergines, cut in half and the flesh scored with a diamond pattern

8 tbsp olive oil

3 tsp Rose Harissa

3 tsp white miso

3cm piece fresh ginger, skin removed (a teaspoon works best)

1 lemon, juiced

200g kale, washed, dried and stalks removed

Salt and peppers

Sugar

½ clove garlic, crushed and finely chopped

75g peanuts, roasted

2 spring onions, outer skin removed and finely chopped

½ green chilli, seeds removed if particularly hot, then finely sliced

1 Beldi preserved lemon, flesh removed, skin cut into small pieces

Ingredients

2 aubergines, cut in half and the flesh scored with a diamond pattern

8 tbsp olive oil

3 tsp Rose Harissa

3 tsp white miso

3cm piece fresh ginger, skin removed (a teaspoon works best)

1 lemon, juiced

200g kale, washed, dried and stalks removed

Salt and peppers

Sugar

½ clove garlic, crushed and finely chopped

75g peanuts, roasted

2 spring onions, outer skin removed and finely chopped

½ green chilli, seeds removed if particularly hot, then finely sliced

1 Beldi preserved lemon, flesh removed, skin cut into small pieces

1

Set an oven to 200C and place a metal baking tray in to heat up. Drizzle 1 tbsp of olive oil over each piece of aubergine and rub all over with your fingers. Take the baking tray from the oven and place a piece of baking parchment on top, followed by the aubergines, cut side down. Bake for 20 minutes.

2

Grate or finely chop the ginger, place in a bowl and mix together with the Rose Harissa, miso and half the lemon juice, until combined. Remove the tray from the oven, turn the aubergines over and divide the harissa mix between each one, spreading to coat all over the cut side. Return to the oven for another 10 minutes.

3

Whilst the aubergines are cooking, roughly chop the kale, place in a bowl, season with salt, pepper, olive oil and rub between your fingers for 5 minutes, to help soften it.

4

In a separate container, mix together the remaining olive oil, lemon juice, garlic, a pinch of sugar and then season with salt and pepper. Taste and adjust with a little more sugar and salt as necessary.

5

When ready to serve, add half of the dressing to the kale, along with the peanuts, preserved lemon and green chilli. Mix, taste and assess if more dressing is needed. The kale only wanted to be lightly coated, rather than the dressing dripping off. Serve alongside the roasted aubergines, spooning some of the peanuts that collect at the bottom of the bowl on top.

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