Harissa Roasted Aubergines

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Harissa Roasted Aubergines

Ingredients:

2 aubergines 

1tsp coriander seeds

1tsp cumin seeds

2tbsp harissa paste 

1 lemon

2 tbsp olive oil

For the yogurt dip:

300g Greek yogurt 

1-2 tsp Salt 

1 tsp Sumac 

1 tbsp Black sesame seeds 

1 Handful of fresh mint 

2 tbsp Extra virgin olive oil 



Method:

Cut the aubergines in half long ways, then trim a piece off the bottom to stop them rolling around. 

Using a small sharp knife score a criss cross pattern into the cut side of the aubergines. 

Mix together in a small bowl the spices, lemon juice, olive oil and harissa paste. 

Spread the spice mixture over the top of the aubergine and place on a baking tray and roast in a pre heated oven for 30 minutes. 

Meanwhile, mix the salt into the yogurt and spread evenly over a large plate. 

Dust some sumac over the yogurt, followed by black sesame seeds, mint leaves and a good drizzle of extra virgin olive oil. 

When the flatbread is baked, remove from the oven and spoon over more of the tomatoes mixture, then add a little more flat leaf parsley and a good squeeze of lemon juice before serving with the yoghurt dip.

Products Used:

MasterClass Edgekeeper Self-Sharpening 11.5cm (4.5") Utility Knife

Maxwell & Williams Caviar 19cm Coupe Bowl

MasterClass Smart Ceramic 40 x 27 cm Heavy-Duty Stackable Big Baking Tray