Yoghurt and harissa roasted aubergines
Vegetarian Starter55 Mins
- 4 aubergines
- 1 garlic clove, chopped
- 70g butter
- 1 tbsp harissa
- 5 tbsp Greek yoghurt
- Handful of fresh coriander leaves, finely chopped
Preheat your oven to 200C / Gas mark 6. Using a fork or the tip of a knife, pierce the skin of the aubergines a few times in different places. Just like with a baked potato, this prevents it from bursting in the oven.
Brush the aubergines with olive oil and place them on a baking tray. Pop the tray in the oven and cook for around 45 minutes.
While the aubergines are cooking, melt the butter in a pan over a medium heat. Add the harissa and stir to combine.
Once the aubergines are ready, cut them in half. Add the garlic to the yoghurt, then scoop it over the aubergines. Pour the butter mix over the top, and sprinkle on your coriander to serve.