One Pot One Portion Harissa Baked Aubergines With Tahini Yoghurt
  1. Preheat the oven to 200°C/180°C fan

  2. If using ½ large aubergine cut it in half again lengthways to create 2 long strips. If using baby aubergines cut them in half

  3. Slice the onion into 1 inch chunks

  4. Add aubergine and onion to a small oven proof dish

  5. Add the harissa, olive oil, lemon zest and honey and season well with salt and pepper

  6. Toss together until well coated then add the water

  7. Bake in the oven for 30-40 minutes until the aubergines are soft and slightly charred on top

  8. Spoon the yoghurt onto your serving plate and drizzle the tahini over the top

  9. Spoon the roasted aubergines and onions on top and scatter over fresh coriander and crispy onions

  10. Serve with crusty bread with olive oil

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥬Vegetable Dish

CuisineMediterranean

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

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