Honey and harissa kataifi wrapped aubergines recipe Recipe

Name: Honey and harissa kataifi wrapped aubergines recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Aubergine, peeled; 1 Olive oil, for frying; 2 Garlic cloves, finely chopped; 1 2cm piece ginger, finely chopped; 0.5 tsp Cinnamon; 0.5 tsp Caraway seed, ground; 2 tsp Ground cumin; 1 tsp Ground coriander; 2 tbsp Harissa; 75 ml (2.6fl oz) Clear honey; 1.5 tbsp Lemon juice, or more to taste; 100 g (3.5oz) Kataifi pastry (alternatively use Mediterranean filo pastry); 125 g (4.4oz) Butter, melted; 1 Vegetable oil for frying; 1 pinch Crushed chillies to taste; 1 Avocado, halved and mashed into large chunks; 1 6cm piece cucumber, peeled, deseeded and thinly sliced; 2 Spring onions, thinly sliced diagonally; 1 handful Watercress; 12 Mint leaves, torn; 0.5 Punnet shiso sprouts; 0.5 Punnet coriander sprouts; 2 tsp Sesame seeds, toasted; 1 tbsp Lemon juice; 2 tbsp Harissa paste; 4 tbsp Olive oil; 2 tbsp Cider vinegar; 2 tbsp Clear honey

Servings: persons

1 Aubergine, peeled
1 Olive oil, for frying
2 Garlic cloves, finely chopped
1 2cm piece ginger, finely chopped
0.5 tsp Cinnamon
0.5 tsp Caraway seed, ground
2 tsp Ground cumin
1 tsp Ground coriander
2 tbsp Harissa
75 ml (2.6fl oz) Clear honey
1.5 tbsp Lemon juice, or more to taste
100 g (3.5oz) Kataifi pastry (alternatively use Mediterranean filo pastry)
125 g (4.4oz) Butter, melted
1 Vegetable oil for frying
1 pinch Crushed chillies to taste
1 Avocado, halved and mashed into large chunks
1 6cm piece cucumber, peeled, deseeded and thinly sliced
2 Spring onions, thinly sliced diagonally
1 handful Watercress
12 Mint leaves, torn
0.5 Punnet shiso sprouts
0.5 Punnet coriander sprouts
2 tsp Sesame seeds, toasted
1 tbsp Lemon juice
2 tbsp Harissa paste
4 tbsp Olive oil
2 tbsp Cider vinegar
2 tbsp Clear honey

1
Pre-heat oven to 180 350F, Gas Mark 4, halve and quarter the aubergine lengthways.
2
Heat a little olive oil in a large frying pan, add the aubergine wedges and fry over a high heat till golden.
3
Remove from pan and set aside.
4
Add the garlic, ginger and spices and cook gently for a minute stirring regularly.
5
Add the harissa, honey and lemon juice and heat.
6
Return aubergines to pan and coat with harissa glaze, place in the oven and cook for approximately 12 minutes until tender.
7
Remove aubergines from pan and leave to cool, sprinkle with sea salt.
8
Spread the kataifi out on a work surface and loosen the strands to the length of the aubergine.
9
Brush with melted butter and roll each aubergine wedge in the pastry.
10
Heat the vegetable oil in a deep frying pan or fryer to 175 and fry the aubergines in batches unt il golden.
11
Drain on absorbent paper and sprinkle with sea salt and a pinch of Crushed Chillies.
12
To make the dressing, whisk all the ingredients, pour over salad and toss together, season with salt.
13
To serve: place the dressed salad on plate and top with the aubergines.

1026

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 1 Aubergine, peeled, 1 Olive oil, for frying, 2 Garlic cloves, finely chopped, 1 2cm piece ginger, finely chopped, and more.

Yes, Honey and harissa kataifi wrapped aubergines recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Honey and harissa kataifi wrapped aubergines recipe

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