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Harissa aubergine wedges with tahini & mint yogurt

Harissa aubergine wedges with tahini & mint yogurt on a sharing plate

Harissa aubergine wedges with tahini & mint yogurt

Name: Harissa aubergine wedges with tahini & mint yogurt
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 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

Samuel Goldsmith

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Serves 4

Easy

Prep: 20 mins

Cook: 35 mins

plus 30 mins draining

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Make the most of aubergines and try these wedges as a side to your favourite dishes. Harissa, lime, mint, tahini and yogurt combine to make a fresh dip

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal246
fat16g
saturates3g
carbs13g
sugars10g
fibre8g

high
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.

Recipe from Good Food magazine, August 2023

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