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Roast aubergines with yogurt & harissa

A roasted aubergine served with yogurt and harissa

Roast aubergines with yogurt & harissa

Name: Roast aubergines with yogurt & harissa
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: Serves 4 as a side or starter
Ingredients: 4 aubergines; 2 tbsp olive oil; 75g butter; 1 tbsp shop-bought harissa; 6 tbsp Greek yogurt; 1 small garlic clove crushed; 1 tbsp chopped coriander; 1 tsp sesame seeds

Diana Henry

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Serves 4 as a side or starter

Easy

Prep: 5 mins

Cook: 40 mins

A star rating of 4.8 out of 5.101 ratingsRate

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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

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 aubergines
2 tbsp olive oil
75g butter
1 tbsp shop-bought harissa
6 tbsp Greek yogurt
1 small garlic clove

crushed
1 tbsp chopped coriander
1 tsp sesame seeds

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Nutrition: Per serving

kcal361
fat30g
saturates16g
carbs11g
sugars10g
fibre10g
protein7g
salt0.5g

Method

step 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.
step 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.

Recipe from Good Food magazine, June 2019

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A star rating of 4.8 out of 5.101 ratings

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