Roasted aubergines with harissa & yoghurt
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Unrated
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Prep Time
10 mins
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Cook Time
45 mins
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Servings
4
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Cuisine
Middle Eastern, Vegetarian
Roasted aubergines with harissa & yoghurt
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Easy roasted aubergines with harissa & yoghurt make a delicious vegetarian dish
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Ingredients
- 4 aubergines cut in half lengthways (leave stalks on, medium
- olive oil for roasting
- thyme few sprigs, fresh
- 250 ml Greek yogurt thick, 1 cup
- 3 tbsp harissa paste Pesto Princess brand
- sea salt flakes
- black pepper flakes
- pomegranate seeds fresh, for garnish
- mint fresh, for garnish
Instructions
- Preheat the oven to 180 C.
- Score the aubergine in a criss-cross pattern, cutting about halfway into the flesh. Place the halves on a lightly baking tray (or lined with baking paper) - the cut side facing up. Brush with olive oil, season with salt and pepper and sprinkle with thyme leaves. Bake for about 35 – 50 minutes, depending on the size of the aubergines.
- While the aubergines are roasting, mix the harissa with the yoghurt and refrigerate so that the flavours can develop. Once the aubergines are done, remove them from the oven and allow them to cool before finishing the dish.
- Just before serving, dollop some of the harissa-flavoured yoghurt onto each aubergine half and garnish with a sprinkling of pomegranate seeds and chopped mint leaves.
Notes
- *leave the stalks of the aubergine (brinjal/eggplant) on helps to keep the aubergine intact while roasting
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