A roasted aubergine served with yogurt and harissa

Roast aubergines with yogurt & harissa

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(15 ratings)

Prep: 5 mins Cook: 40 mins


Serves 4 as a side or starter

Looking for a simple side or starter that delivers on taste? Look no further than roast aubergines with yogurt and harissa. It's vegetarian and gluten free

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal361
  • fat30g
  • saturates16g
  • carbs11g
  • sugars10g
  • fibre10g
  • protein7g
  • salt0.5g
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  • 4 aubergines



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 75g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tbsp shop-bought harissa, or homemade (see our recipe)



    This hot, aromatic paste made from chilli and assorted spices and herbs is spicy and…

  • 6 tbsp Greek yogurt
  • 1 small garlic clove, crushed
  • 1 tbsp chopped coriander
  • 1 tsp sesame seeds


  1. Heat the oven to 200C/190C fan/gas 6. Pierce the aubergines a few times with the tip of a knife, then brush with olive oil and put them on a baking sheet. Roast for about 40-45 mins, or until the aubergines are completely tender. 

  2. Melt the butter in a pan, then stir through the harissa (see our recipe). Cut the aubergines in half, opening them up a bit like a baked potato. Put them on a warm platter and season the inside of each one, then mix the yogurt with the garlic. Spoon some of this into each aubergine, then drizzle over the spiced butter. Scatter over the coriander and sesame seeds to serve.

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Comments, questions and tips

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FlexitarianFan's picture
22nd Jun, 2020
This recipe is so good I created an account to comment. My partner and I eat it as a main about once a week (they're vegetarian and I'm flexitarian). It feels special despite being ridiculously easy. It's one of the few recipes that doesn't underestimate how much time it'll take to prepare. I don't use the butter and double/triple the amount of harissa, but it's still fantastic. This is my go-to weeknight dinner.
njh123321's picture
7th May, 2020
This was absolutely delicious. I added a spoonful of tahini to the yogurt but apart from that made it as per the recipe. I’m going to make it again at the weekend. I served it with roast vegetables and couscous with feta, sprinkled with coriander and mint.
Sarah Crosskey's picture
Sarah Crosskey
10th Apr, 2020
Delicious! My partner loved this even though they don't like aubergine. To make it the main course, we served it on cous cous with a side of steamed broad beans, roasted cherry tomatoes and grilled chili halloumi and the flavours were divine. We're making this again in a couple days' time.
pettle's picture
11th Jul, 2019
Oh my goodness this is so good. Will be eating again tomorrow night and night after and night after! Ate with large green salad with olives and capers. Delicious.
10th Jun, 2019
Used shop bought harissa and it was absolutely devine! My husband and I thoroughly enjoyed it, he had his with couscous and I’m doing lowcarb so had it plain, but I’m going to try it with haloumi next time.
KathyMolan's picture
28th May, 2019
Made the harissa and was delicious with the aubergines
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