Looking for a simple side or starter that delivers on taste? Look no further than roast aubergines with yogurt and harissa. It’s vegetarian and gluten free
Prep:5 mins
Serves 4 as a side or starter
4 aubergines2 tbsp olive oil75g butter1 tbsp shop-bought harissa6 tbsp Greek yogurt1 small garlic clove, crushed1 tbsp chopped coriander1 tsp sesame seeds
STEP 1Heat the oven to 200C/190C fan/gas 6. Pierce the aubergines a few times with the tip of a knife, then brush with olive oil and put them on a baking sheet. Roast for about 40-45 mins, or until the aubergines are completely tender. STEP 2Melt the butter in a pan, then stir through the harissa (see our recipe). Cut the aubergines in half, opening them up a bit like a baked potato. Put them on a warm platter and season the inside of each one, then mix the yogurt with the garlic. Spoon some of this into each aubergine, then drizzle over the spiced butter. Scatter over the coriander and sesame seeds to serve.
