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Burnt aubergine with feta and harissa oil

Charred aubergine meets creamy feta and a bright harissa kick.
Warm, smoky, tangy, with dill and lemon in every bite.
Finish with toasted pine nuts and soft pitta for dipping bliss.

dinner ⏱ 45 min 410 kcal / portion 24.0 g carbs / portion (estimated) vegetarian glutenmilktree nuts 🔗 Original source

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Burnt aubergine with feta and harissa oil
v4 · rb0e705f985 20260727Z1751 60 ml olive oil 2 pieces aubergine salt to taste pitta to taste 🔥 preheat and heat a griddle pan 🍳 ⏱ 20 min rub the aubergines with olive oil and char them on the griddle ⏳ cool the charred aubergines until handleable 🔪 peel the aubergines, keep the stems, and cut them lengthwise without cutting through 🌀 season each aubergine with half-teaspoon of salt and let any liquid drip off 🌀 mix the harissa with the lemon juice and maple syrup plus remaining olive oil 🌀 mash the feta with the milk until reasonably smooth 🍽 spread the feta mixture into a circle on a plate 🍽 baste the aubergines in the harissa oil and lay them side by side on top of the feta 🍽 spoon any remaining harissa mixture on top of the aubergines, letting the oil run over the feta and out towards the edges of the plate 🍽 sprinkle toasted pine nuts and picked dill over the top 🍽 serve with warmed pitta Burnt Aubergine 🎉 30 g harissa 1 tbsp lemon 1 tbsp maple syrup 130 g feta 50 ml milk 15 g pine nut 1 tbsp dill 30 ml half salt harissa, lemon, maple syrup 30 ml feta, milk pine nut, dill pitta
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Preparation steps

  1. preheat and heat a griddle pan
  2. rub the aubergines with olive oil and char them on the griddle for about 20 minutes
  3. cool the charred aubergines until handleable
  4. peel the aubergines, keep the stems, and cut them lengthwise without cutting through
  5. season each aubergine with half-teaspoon of salt and let any liquid drip off
  6. mix the harissa with the lemon juice and maple syrup plus remaining olive oil
  7. mash the feta with the milk until reasonably smooth
  8. spread the feta mixture into a circle on a plate
  9. baste the aubergines in the harissa oil and lay them side by side on top of the feta
  10. spoon any remaining harissa mixture on top of the aubergines, letting the oil run over the feta and out towards the edges of the plate
  11. sprinkle toasted pine nuts and picked dill over the top
  12. serve with warmed pitta

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