Roasting aubergines (eggplants) brings out their delicious, creamy and earthy depth of flavor. Paired with the sweet spice of the harissa yogurt this enhances the Middle Eastern and North African flavours of this dish. I love this as a main, or as a part of a larger spread or side.
Ingredients
- 4 aubergines (eggplants)
- 2 tbsp olive oil
- 6 tbsp plain vegan yoghurt
- Grated zest of ½ lemon
- Squeeze of lemon juice
- 1 small garlic clove, grated
- Sea salt and freshly ground black pepper
- 2 tbsp pine nuts (swap for toasted sesame, pumpkin or sunflower seeds for a nut free option)
- 75 g (2½ oz) vegan butter
- 1 tbsp rose harissa paste
- 1 tbsp chopped mint
- 1 red chilli, finely sliced
Instructions
- Preheat a fan oven to 190°C (400°F).
- Pierce the aubergines three or four times, then brush with the olive oil and arrange on a large baking sheet. Roast in the oven for 45 minutes, or until the aubergines are completely soft.
- Mix the yoghurt, lemon zest, lemon juice, garlic and a pinch of sea salt in a medium bowl. Toast the pine nuts in a small, dry frying pan over a high heat, stirring for a couple of minutes.
- Melt the butter in the microwave in a microwaveable bowl in 10-second bursts, then stir through the harissa. Set aside.
- Cut the aubergines in half, opening them up like a baked potato. Arrange them on a warm platter and season the inside of each one with salt and pepper.
- Spoon the yoghurt mixture into each of the aubergine halves, then drizzle over the harissa butter. Finally, scatter over the mint, toasted pine nuts and sliced chilli, and enjoy.