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Harissa Spiced Roast Aubergine

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This is one of my all time favourite dishes, super simple to whip up yet will knock the socks off everyone.  It works well served either warm or cold, as both a side or salad.  I’m not going to create a recipe page, it really depends on the quantities that you will be needing, just as a rule of thumb, 1 aubergine yields 3 slices (that’s excluding the skin on both ends, which I don’t use, but feel free to if you prefer). 

The ingredients needs are…

Aubergine

Harissa spice mix

Olive oil or Avocado oil

Coconut or normal yoghurt

Pomegranate rubies

Chopped Coriander

Fresh lemon

 

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Preheat your oven to 180ºC, then grease a griddle pan with coconut oil or olive oil and heat it up to a really high temperature.  This is just to get the dark lines across the aubergine, not a necessity but does make them look really awesome.  If you don’t own a griddle pan, then simply spice and oil and pop directly into the heated oven.

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Place as many slices as possible on the griddle pan, but don’t over fill it, there should be a small amount of space between each slice.  Sprinkle with a touch of salt, Harissa spice and a drizzle of olive oil or avocado oil.

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Turn each slice after about 2-3min and repeat the spicing and oil process

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Again, cook for 2-3 minutes to achieve that lovely charred line.

Transfer either to a baking tray or just put the whole griddle pan directly into the oven.

Cook for 10-15 min until soft.

Remove from the oven and leave to cool, even if you want to serve it warm, it still needs to cool slightly or else the yoghurt will melt.

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Carefully using an egg lifter, transfer each slice to your serving dish, top with coconut or normal yoghurt, pomegranate rubies, chopped coriander, another small sprinkle of Harissa spice and a squeeze of lemon.  Finally drizzle with a little more olive oil or avocado oil.  Then, prepare to totally WOW your guests or family!

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