Harissa Aubergine Caponata With Garlicky Yoghurt
  1. Cube the aubergine and dry fry it in a pan with some salt for about 5 to 10 minutes until it softens completely

  2. Add a lick of oil and the shallots, cook for a few minutes

  3. Add garlic, harissa and halved tomatoes

  4. Add a splash of water and cook down for about 5-10 minutes until soft but not too mushy

  5. Grate garlic into a bowl and cover with lemon juice

  6. Spoon the garlic and lemon mixture over the yoghurt and mix well

  7. Serve yoghurt on a plate and top with the warm harissa aubergine mix, pickled onions, olive oil and parsley

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

CategoryCaponata

CuisineMediterranean

Occasions🍽️Casual Dining📆Everyday

Season☀️Summer

DifficultyEasy ⏰ 30m

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