1Start by charring the aubergines. Rub them with a little olive oil, then place them on a very hot griddle pan, BBQ, or directly over a flame if you have gas.
2Turn them every few minutes until the skins are blackened all over and the aubergines feel completely soft inside. This should take around 20 to 30 minutes.
3Once cooked, place the aubergines on a tray or rack and leave them to cool slightly.
4When they are cool enough to handle, carefully peel off the burnt skin. Try to keep the aubergines fairly whole if you can.
5Cut each aubergine down the middle lengthways, without slicing all the way through. Open them up slightly, season with salt, then leave them to sit for a few minutes so any extra liquid can drain away.
6While the aubergines are resting, make the harissa oil. Mix the harissa with 3 tbsp olive oil, lemon juice and maple syrup.
7Give the harissa oil a taste and add a pinch of salt if needed.
8For the tahini feta, mash the feta with the milk and tahini until smooth-ish and creamy. It does not need to be perfect, just spreadable. Add a splash more milk if you want it looser.
9Add the diced chorizo to a cold pan, then place over a medium heat.
10Cook until the fat renders out and the chorizo goes crispy. This should take around 5 to 6 minutes. Keep the crispy chorizo and the oil from the pan.
11To serve, spread the tahini feta over the base of a plate.
12Place the burnt aubergines on top, then spoon over the harissa oil.
13Finish with the crispy chorizo, a little of the chorizo oil, and plenty of fresh dill.
14Serve with warm pitta or flatbreads.
Ingredients
2 aubergines
Olive oil
Salt
30 g harissa
1 tbsp lemon juice
1 tbsp maple syrup or honey
130 g feta
50 ml milk
2 tbsp tahini
60 g chorizo, finely diced
1 small handful fresh dill, roughly chopped
Warm pitta or flatbreads, to serve
Equipment
griddle panBBQovenpantrayrackmeat thermometer
Tips
For ease you can finish the aubergines in the oven for 15 mins at 200°C if in a rush.
Try to keep the aubergines fairly whole when peeling off the burnt skin.
The tahini feta does not need to be perfectly smooth, just spreadable. Add more milk if you want it looser.