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Roasted aubergines with harissa & yoghurt

Easy roasted aubergines with harissa & yoghurt make a delicious vegetarian dish 

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Cuisine: Middle Eastern , Vegetarian

Ingredients

  • 4 medium aubergines cut in half lengthways (leave stalks on)
  • Olive oil for roasting
  • few sprigs of fresh thyme
  • 250 ml 1 cup thick Greek-style yoghurt
  • 3 tbsp Pesto Princess Harissa Paste
  • sea salt flakes and pepper
  • Pomegranate seeds and fresh mint for garnish

Instructions

    Cup of Yum
  1. Preheat the oven to 180 C.
  2. 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.
  3. 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.
  4. 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