I totally underestimated how gorgeous these aubergine steaks would be, this is a game changer winner dinner in our home now. Juicy, succulent, fragrant and slightly spicy and full of flavour, even better when cooked over Japanese binchotan charcoal, but almost as good cooked on a griddle or flat top.
Ingredients
(serves 2)
1 large aubergine
1 glug olive oil
2 tbsp harissa
1 pinch sea salt
Heat your grilled or BBQ, cut the aubergine in half then take a sliver off the outsides so the aubergine will lay flat on the grill and cook evenly. Season with salt and rub over the olive oil, grill for approx 3 minutes each side then sprinkle over the harissa on both sides and cook for a further one minute. That’s it serve and enjoy.
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