August 10th, 2021

Harissa Roasted Aubergines

Put your seasonal veg to use this summer with this delicious Harissa Roasted Aubergine recipe.


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



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.