Grilled aubergine with harissa and raspberry vinaigrette

Name: Grilled aubergine with harissa and raspberry vinaigrette
Prep time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 tsp maple syrup; 4 aubergines; 100 g raspberries; 4 sprig peppermint; 4 tbsp white balsamic vinegar; 4 tbsp olive oil; 2 tsp harissa; 1 tbsp sesame seeds; ¼ tsp salt; a little pepper; ½ tsp sea salt

main dish summer grill

Total: 40 min. | Active: 20 min.

vegan, lactose-free, gluten-free, Low Carb

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Ingredients

for 4 person

Charcoal/gas/electric grill
4	aubergines

Vinaigrette
4 tbsp	white balsamic vinegar
4 tbsp	olive oil
2 tsp	harissa
2 tsp	maple syrup
1 tbsp	sesame seeds, roasted
100 g	raspberries
¼ tsp	salt
a little	pepper
½ tsp	sea salt
4 sprig	peppermint, roughly chopped

How it's done

Charcoal/gas/electric grill

With the lid down, grill the aubergines over/on a very high heat (approx. 250°C) for approx. 20 mins., until the skin is black and separates from the flesh. Remove, allow to cool slightly, remove the skin.

Vinaigrette

Combine the balsamic, oil, harissa, syrup and sesame seeds. Add the raspberries, crush finely, season. Plate up the aubergines, season with salt. Drizzle the vinaigrette on top of the aubergines, garnish with the mint.

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