Aubergine, Harissa & Walnut Purée

Name: Aubergine, Harissa & Walnut Purée
Total time: 60 min
Yield: Approximately 1–1.5 kg, depending on onion size and roasting loss
Cuisine: North African-Inspired
Ingredients: 500 g aubergine, cut into small even cubes; Neutral or olive oil, as needed for roasting and sautéing; 3 onions, finely diced; 2 garlic cloves, finely chopped; 1 sprig fresh thyme; 15 g harissa paste; 20 g ras el hanout; 100 ml honey; 80 ml walnut oil; 40 g granulated sugar; Juice of 1 lemon

A smooth sweet-spiced aubergine purée with harissa, ras el hanout, honey, lemon and walnut oil.

Time1 hrLevelMediumMakesApproximately 1–1.5 kg, depending on onion size and roasting lossCuisineNorth African-Inspired

01 — THE STORY

Behind the plate

This plated purée treats aubergine almost like a chutney before blending it smooth. Small cubes are roasted with honey, sugar, lemon and walnut oil until concentrated and softly candied.

Separately caramelised onions carry the harissa and ras el hanout. Combining the two preparations only after both are fully cooked preserves their depth and prevents the spices from burning in the roasting tray.

03 — THE METHOD

Cook step by step

01
Heat the oven to 190°C. Toss the aubergine cubes with a little neutral oil, honey, sugar, walnut oil and lemon juice.
02
Spread in a single layer on a tray and roast, turning occasionally, until deeply tender, caramelised and almost candied.
03
Meanwhile, sauté the onions, garlic and thyme gently until the onions are soft and golden.
04
Add the ras el hanout and harissa to the onions and cook briefly until aromatic without burning.
05
Transfer the roasted aubergine and onion mixture to a Thermomix or high-speed blender and process until completely smooth.
06
Pass through a fine sieve, taste and correct the seasoning, then cool rapidly and refrigerate.

04 — FROM THE PASS

Chef's notes

The original method mentions additional oil without a quantity. Use only enough neutral or olive oil to prevent sticking and record the amount for production.
The ratio of three onions to 500 g aubergine is onion-forward; preserve it for this version but weigh the onions next time for consistency.
Check harissa and ras el hanout for salt and allergens before final seasoning.
Do not crowd the roasting tray or the aubergine will steam instead of caramelising.

AT THE TABLE

How to serve it

Serve beneath grilled lamb, roast vegetables, prawns or halloumi, or offer as a warm dip with flatbread.