Smoky Harissa Aubergines with Yogurt


  1. Pre-heat the oven to 200 fan. Cut the aubergines in half and pop them into a roasting tray. Drizzle the olive oil over the flesh and rub over the top to coat. Season well and roast for 40-50 minutes or until the skin is golden and flesh at the fat end soft. Remove from the oven and leave to cool.
  2. Once cool enough to touch, scoop the flesh out and place it into a fine sieve for a minute or two to remove any excess liquid. Transfer to a mixing bowl. Add the rose harissa, garlic, lemon, parsley and a good pinch of salt and stir together.
  3. Swirl your yogurt onto a plate and top with the aubergine. Scatter over the walnuts and drizzle over a little oil. serve immediately with your dunker of choice


Serves 4 as a meze

2 aubergines
2 tbsp olive oil, plus extra for drizzling
1 clove garlic, crushed
1 tbsp rose harissa – 2 tbsp if you like if hot
The juice of ½ a lemon
A small handful of finely chopped parsley leaves
450g Greek yogurt
10g crushed walnuts
Pitta/chips to dunk

Related Projects
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt
Creamy Chorizo and Tomato PastaSolo Stir-Fry