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Harissa tahini noodles with charred aubergines
Fruit and vegetables
2
aubergines
, sliced into 2–3cm/¾–1¼in chunks
1 lemon, juice only
1 large
garlic
clove, grated
small handful fresh
parsley
, roughly chopped, to garnish
Tins, packets and jars
60g/2¼oz good-quality light
tahini
600–800g/1lb 5oz–1lb 12oz fresh or straight-to-wok
udon noodles
Cooking ingredients
50ml/2fl oz extra virgin
olive oil
1 tbsp good-quality
harissa
paste
1 tbsp
honey
(or agave nectar, if vegan)
sea salt and freshly ground
black pepper
Back to recipe
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