• 4 aubergines, cut into 4-8 wedges
  • 4 tbsp rose harissa (use less if you prefer milder spice)
  • 1 lime, zested and juiced
  • 1 tbsp olive oil
  • 2 tbsp tahini
  • 150ml yogurt
  • 2 mint sprigs leaves picked and finely chopped, plus a few whole leaves to serve (optional)
  • 2 tsp honey
  • 1-2 tbsp pumpkin seeds


  • 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.

Goes well with


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