A roasted aubergine served with yogurt and harissa

Roast aubergines with yogurt & harissa

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 5 mins Cook: 40 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 aubergines
    Aubergine

    Aubergine

    oh-ber-geen

    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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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

    Harissa

    ha-riss-ah

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

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

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
pettle
11th Jul, 2019
5.05
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.
poggly
10th Jun, 2019
5.05
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
KathyMolan
28th May, 2019
4.05
Made the harissa and was delicious with the aubergines
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?