Burnt aubergine with feta and harissa oil

dinner · ⏱ 45 min · 2 portions · 24.0 g carbs / portion · vegetarian · allergens: gluten, milk, tree nuts

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
http://flowcooking.food/en-us/recipe/829/burnt-aubergine-with-feta-and-harissa-oil/