Harissa Aubergine, Sunflower Seed Butter, Salsa Verde, Cinnamon Dukkha.
Visit the Gladwin Brothers Store.
Serves Four.
INGREDIENTS
2 large Aubergines - quartered lengthways (included in your veggie box this week).
ORDER YOUR VEGGIE BOX: https://www.gladwinbrothers.com/product/farm-fresh-veggie-box
Harissa Paste (Order it from The Store BY CLICKING HERE).
For the Sunflower Seed Butter
400g sunflower seeds
2 cloves garlic
Salt to taste
For the Salsa Verde
A handful of mint
A handful of parsley
A handful of chives
A teaspoon castor sugar
Juice of 2 limes
1 cup virgin rapeseed oil
For the Dukkha (this keeps well, so make this a lot for use in salads later on).
150g broken hazelnuts
300g sunflower seeds
45g blitzed cinnamon
240g sesame seeds
45g coriander seeds
45g cumin seeds
30g black pepper
30g sea salt flakes
COOKING INSTRUCTIONS
Salt the quartered aubergines for 30 minutes and then wash and thoroughly dry.
For the Sunflower Seed Butter: add the 100ml oil, 400g sunflower seeds and 2 cloves of confit garlic to a rapid blister and pulse until it starts to break down. Slowly add 100ml hot water until a buttery consistency is achieved. Season to taste.
For the Salsa Verde: hand cut all the herbs then add the other ingredients until you get an herby, runny pesto.
Marinate the aubergines in the harissa paste for 2 hours, and then grill on a griddle pan to achieve dark grill marks on all sides. Cook at 180 degrees for 10 minutes. Serve with the herb pesto and the sunflower seed butter and sprinkle with the dukkha.
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