- 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.
- 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.
- 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 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