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Try, during that time, to press the limes with the back of a wooden spoon to encourage them to break up, if you like.ħ. Season and cook over a medium to low heat for 15 minutes. Add the black limes and vegetable stock or water. Let them cook until you have a thickish mixture, stirring from time to time.Ħ.

Add the garlic, chilli and spices to the onions and cook for another minute, then add the tomato purée and the chopped tomatoes.ĥ. You need the onions to be soft and golden so adjust the heat as necessary. Meanwhile, heat two tablespoons of oil in a shallow, broad, heavy-bottomed casserole and fry the onions over a medium heat. Roast for 30-40 minutes, until golden, turning the wedges over a couple of times.ģ. Arrange them on one or two baking sheets with a lip, or in roasting tins. Season and turn the wedges over with your hands. In a large bowl, mix the aubergine wedges with four tablespoons of oil. Heat the oven to 210C/200C fan/gas mark 6½.Ģ. 2½ tbsp honey (or a little more, if you like)ġ.12g coriander, leaves and stalks separated.3 black limes, each pierced in 3 places.

4 medium-sized aubergines, cut into 6 wedges lengthways.Timingsįour as a main dish, more if it’s a side Ingredients They will completely disintegrate if you don’t fish them out, though that’s also fine – they’re soft and just meld with everything else.

Come on in and say hi to Harlan any night we’re open, he’ll be right at the front of our kitchen.If you taste this as it’s cooking you can decide when there’s enough black lime flavour and remove the fruit. His work ethic is infectious and is always aimed at achieving the highest of culinary standards. He worked under the critically acclaimed Chef Joshua Ketner, learning to marry Pan­Asian cuisine with French culinary technique before being appointed our sous chef and finally, Chef de Cuisine in the Fall of 2015.Īs a leader, Harlan is constantly teaching and pushing his team to put the utmost consideration into flavor and technique. Harlan’s exciting sense of cuisine comes with unexpected gastronomic riffs, and an uncanny ability to balance flavor, texture, aroma and seasonality. A member of the Peerless family since 2011, he has an endearing commitment to innovative flavor combinations that have been translated into some of Oregon’s most talked about plates. Passion for food runs through the veins of Chef Harlan Brooks and he wasted no time finding his voice in the Peerless kitchen.