Recipe by @alexandradudley, shared by @sheerluxe.
This is one of those dishes that doesn’t photograph well but wows at the table. More importantly, it’s freaking good and surprisingly filling. Serve with garlic butter flatbread to sop up all the sauces at the end.
INGREDIENTS
2 aubergines
1 heaped tbsp of harissa paste,
6 tbsp of olive oil
1 pinch of salt
For the yoghurt:
300g of Greek yoghurt
1 tbsp of tahini
½ garlic clove, finely grated
Juice of ½ lemon
1 pinch of salt
For the harissa oil:
1 tsp of harissa paste
3 tbsp of olive oil
METHOD
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.
Spread the yoghurt onto a serving dish & top with the aubergine. Drizzle over the harissa oil to finish.
CREDIT: Recipe by @alexandradudley, shared by @sheerluxe.