Sticky, spicy aubergines

This is a lovely side dish for a cold evening, we had it with grilled lamb and humous but it would work well with roast chicken or pan fried white fish.

serves 4


2 large aubergines, cut into 1cm thick rounds and drizzled with olive oil

1 heaped tbsp rose harissa

1 tbsp maple syrup

1 tsp sesame seeds

1 tsp nigella seeds

small bunch coriander, chopped

2 spring onions, thinly sliced in rounds


Heat a griddle and grill the oiled aubergines on both sides until cooked through and golden. In a shallow bowl combine the harissa with maple syrup and add the aubergine rounds - mixing to ensure they are covered in the mixture.  Season with sea salt and some black pepper.  Serve with the seeds, coriander and spring onions scattered over the top.