barbecued aubergine and figs with pickled apricot salsa

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Barbecued aubergine and figs with pickled apricot salsa

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

You need to know about this smoky barbecued aubergine and fig dish from Helen Graves which with a pickled apricot and harissa salsa. It’s the dream dish for a vegetarian barbecue.

Ingredients

2 aubergines

Vegetable oil to brush

6-8 figs

15g pumpkin seeds, lightly toasted

For the yogurt

2 garlic cloves, crushed

1 tbsp lemon juice

3 tbsp tahini

250g natural yogurt

For the salsa

50ml lemon juice

1 tbsp maple syrup or honey

100g dried apricots, finely chopped

1 tbsp harissa

1 tbsp pomegranate molasses

Handful mint leaves, chopped

Handful coriander leaves, chopped

5 tbsp extra-virgin olive oil

Directions

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