2 large aubergines (eggplants), quartered lengthways olive oil
2 tablespoons smooth peanut butter
2 tablespoons clear honey (if vegan, use maple syrup)
1 tablespoon rose harissa
1 tablespoon rice vinegar
1 tablespoon lukewarm water
Maldon sea salt flakes
a generous handful salted peanuts, roughly chopped
2 spring onions, thinly sliced from root to tip
a good handful chopped fresh coriander leaves

When I consider the aubergine, I often wonder how many more aubergine recipes I have left in me. Then I think of another flavour combination (usually inspired by what’s in my store cupboard) that I think may work well, and the rest, as they say, is history. Aubergines are endlessly versatile, and this dish inspired by satay sauce flavours – plus the heat of harissa – works so well. Please trust me and make it for yourself!

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1.Preheat the oven to 200°C (180°C fan).
2.Line a baking tray with baking paper.
3.Place the aubergines on the lined tray, rub the exposed flesh with olive oil and roast for 30 minutes until soft and cooked through.
4.Meanwhile, for the sauce, put the peanut butter, honey (or maple syrup), harissa, vinegar and a good pinch of salt into a small bowl and mix together.
5.Then add the water to thin the mixture down and mix well.
6.Once cooked, arrange the roasted aubergines on a platter.
7.Drizzle with the sauce, scatter with the peanuts, spring onions and coriander and serve.

An edited extract from
Flavour by Sabrina
Ghayour, Octopus
Books, $49.99.
Photography copyright
© Kris Kirkham 2023