Collected Foods kitchen recipe.

Sticky Spicy Aubergines with Rose Harissa: North African warmth for trays, stews, and quick sauces. Collected Foods Wild Rose Harissa is the flavor driver.

Serves: 4

Why this spice: Honey and Wild Rose Harissa glaze roasted aubergine cubes until sticky and spicy.

Ingredients

• 2 eggplants, cubes
• 3 Tbsp olive oil
• 2 tsp Collected Foods Wild Rose Harissa
• 1 Tbsp honey or maple
• 1 Tbsp soy or tamari
• 2 garlic cloves
• Sesame seeds and cilantro

Directions

1. Roast oiled, salted eggplant at 425°F for 20 minutes.
2. Stir rose harissa with honey, soy, and garlic; toss onto eggplant and roast 8–10 minutes more until sticky.
3. Finish with sesame and cilantro.
4. Serve as a side or over grains.
5. Taste and adjust salt or spice before serving.

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