Sort ingredients
sarahwalker
QR Code
Listen
Pdf
Preheat the oven to 200°C Fan.
Leaving the leafy top intact, slice the aubergine in half lengthways, then slice each half lengthways again into 3-4 thin wedges.
Arrange on a parchment lined tray.
Combine the harissa, olive oil & sit in a bowl & paint over the aubergine using a pastry brush, or if you don't have one just throw the harissa mix over the aubergine & ensure the pieces are covered using your hands.
Roast for 30 minutes until the aubergine is soft & slightly charred.
For the yoghurt, combine everything in a bowl & whisk together until thick & creamy.
For the harissa oil, combine the harissa & olive oil in a small bowl.
Spread the yoghurt onto a serving dish & top with the aubergine. Drizzle over the harissa oil to finish.