Create this classic Lebanese dish with a Scottish twist. The subtle flavours of the aubergine complement the strong peppery haggis are perfected by the garlic, tomato and lemon dressing.
Preparation Time: 15 minutes
Cooking Time: 40 minutes
500g Scottish haggis
6 plum tomatoes, deseeded and diced
2 red onions, finely chopped
2 garlic cloves, crushed
Juice of 3 lemons, to taste
8 tbsp olive oil
2 handfuls of coriander, chopped
Salt and pepper, to taste
- Preheat the oven to 180°C.
- Remove the haggis from its skin and transfer to a tin foil casing with a generous knob of butter.
- Wrap up the haggis and place in oven. After 10 minutes, open the foil and lightly crush the haggis using the back of a fork.
- Leaving the foil open, cook the haggis for a further 15 minutes.
- Meanwhile, place the aubergines on a naked flame of your Britannia gas hob or directly onto the electric hob on a high heat.
- Keep the aubergines on there and turn them, ensuring the skins blister and blacken all over.
- Once they are burnt, transfer the aubergines into a bowl and cover with clingfilm. Ensuring the heat is trapped inside, set aside for 30 minutes.
- Meanwhile, add the tomatoes, onion and garlic into a bowl with the oil and lemon juice. Mix well until fully combined.
- Once the aubergines have cooled, remove their skin so you’re left with the flesh.
- In the bottom of the aubergine bowl there will be a dark smoked residue. Add the aubergine flesh back into the bowl and mash.
- To your aubergine, add your tomato mixture and the cooked haggis.
- Season to taste and finish with fresh coriander, mixing well until fully incorporated.
- Enjoy with hunks of fresh bread and an extra squeeze of lemon.