planted.chicken Skewers Tikka with grilled Aubergine

Duration: 60 Min

Difficulty: Medium

Ingredients

How many people?

planted.chicken Skewers Tikka

large aubergine (about 680 grams)

5 g

salt

60 ml

extra-virgin olive oil

15 ml

fresh lemon juice

15 g

harissa paste

15 g

agave syrup

15 g

chopped herbs (mint, coriander, parsley)

Naan bread

Mango chutney (optional)

planted.chicken

Skewers Tikka

Size

£ 4.00

£ 4.00

Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
Grill aubergine directly on coals, turning occasionally, until skin is blackened and flesh has collapsed, 15–20 minutes. (Alternatively, grill on the grate of a gas or electric grill over medium-high heat, turning occasionally, 20–25 minutes.) Transfer to a wire rack set inside a rimmed baking sheet and let cool slightly.
In the meantime, drizzle some olive oil on the skewers and cook on the BBQ for ca. 2-3 min per side or until nicely caramelized.
Carefully remove the skin from the aubergine, leaving stem intact. Season on all sides with 2.5 grams salt. Let sit on rack until excess water is drained,
20–30 minutes.
Whisk oil, lemon juice, harissa, agave syrup, and remaining 2.5 grams salt in a small bowl to combine.
Using a paring knife, make several slits down length of aubergine on each side. Transfer to a plate and pour dressing over. Top with chopped herbs, serve with naan and a fresh seasonal alongside.
For a sweet taste, you can optionally add a dollop of mango chutney!