Harissa aubergine wedges with tahini & mint yogurt
- Preparation and cooking time
- Prep:
- Cook:
- plus 30 mins draining
- Easy
- Serves 4
Skip to ingredients
- 4 auberginescut into 4-8 wedges
- 4 tbsp rose harissa(use less if you prefer milder spice)
- 1 limezested and juiced
- 1 tbsp olive oil
- 2 tbsp tahini
- 150ml yogurt
- 2 mint sprigsleaves picked and finely chopped, plus a few whole leaves to serve (optional)
- 2 tsp honey
- 1-2 tbsp pumpkin seeds
Nutrition: Per serving
- kcal246
- fat16g
- saturates3g
- carbs13g
- sugars10g
- fibre8ghigh
- protein7g
- salt1g
Method
step 1
Score the flesh of the aubergine wedges in a criss-cross pattern, then transfer to a bowl and sprinkle over 1 tsp salt. Toss well, then tip into a colander and leave for 30 mins to draw out any moisture.
step 2
Mix the harissa, lime zest and olive oil together in a small bowl and set aside. Combine the tahini, yogurt and chopped mint in a bowl, then stir in the lime juice to taste. Season, then chill until needed. Will keep chilled overnight.
step 3
Heat the oven to 200C/180C fan/ gas 6. Shake the excess water from the aubergines, then pat dry with a clean tea towel or kitchen paper. Tip onto a large baking tray and rub in the harissa mix until well coated. Roast for 30-35 mins until softened and beginning to brown.
step 4
Drizzle the honey over the tahini yogurt and grind over some black pepper. Serve in a small bowl alongside the aubergines, scattered with the pumpkin seeds and a few extra mint leaves, if you like.
