This inventive harissa-marinated aubergine recipe from The Shed in Notting Hill combines this aromatic, smoky vegetable with a rich sunflower seed butter and aromatic salsa verde, perfect served with flatbreads to mop up all of those delicious flavours. A crunchy cinnamon dukkah adds a pleasing texture to proceedings.
Aubergine
Harissa paste (keep any excess in the fridge for other uses)
Sunflower Seed Butter (keep any excess in the fridge for other uses)
Salsa Verde
Dukkah
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