Sticky Glazed Aubergine Fries

These are so good that they almost feel bad for you, and this, alongside the strict counsel that you eat these with your fingers, is why I've named these delights aubergine fries. Syrupy, nutty doused aubergine is a sturdy stand-alone-salad, or the ultimate Side Salad to be served with anything with a bit more of a bite (harissa roasted lamb for example).

Serving Suggestion: alongside a Baby Spinach with Dates, Almonds, Pitta & Sumac salad for (v) and throw together with a Harissa roasted lamb for a Sunday Lunch.

Difficulty Level: 1

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Ingredients:

Serves 4 as a side

Aubergine Fries:

• 1 large aubergine, cut into chunky fries (unpeeled cut widthwise into ~3cm thick rounds, then cut the rounds into ~5cm wide fingers)

• 1/4 cup coconut oil or sunflower oil (groundnut oil also fine. Avoid olive oil if possible)

Glaze:

• 1/2 cup ground nut oil

• 1 tbsp of dark soy sauce

• 2 tsp of tahini

• 1 tsp of honey

• Salt & Pepper

Garnish:

• 2 tbsp toasted sesame seeds

• 2 whole spring onions, finely sliced

• 1/2 red or green chilli (de-seeded), finely chopped

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Method:

1. Whisk together all the dressing ingredients until you have a silky, nectar like consistency. Add a few drops of water if required. Flavour with salt and pepper.

2. Heat a frying pan on medium/high heat and add 1/4 cup of oil. Once the oil is hot, but not smoking, add the aubergine fries. You want the fries to become slightly caramelised and lightly browned on each side (patches of darker charred is good too), turning every 45 - 60 seconds until they are even all over. Remove from the heat.

3. Once the aubergine has cooled slightly (i.e. not piping hot) add to a mixing bowl and pour over the glaze. Toss the aubergine to make sure it is well coated. Season with salt & pepper.

4. To serve, stack the aubergine fries on a shallow dish and garnish with the toasted sesame seeds, spring onion and fresh chilli. Serve warm.

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