Chermoula Roasted Aubergine Embers
with Fiery Harissa and Roasted Garlic Yoghurt | Perfect for sharing
Roast tender aubergine in chermoula spice, and drizzle over roasted garlic and harissa yoghurt for a fiery yet creamy finish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Aubergine
(May contain traces of: Celery)
2 sachet(s)
Chermoula Spice Mix
2 unit(s)
Garlic Clove**
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
50 grams
Harissa Paste
(Contains: Sulphites)
2 unit(s)
Spring Onion
Not included in your delivery
1 tbsp
Water
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the aubergine, then halve lengthways. Cut each half into four long strips, then widthways into thirds.
b) Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper and sprinkle over the chermoula spice mix (add less if you'd prefer things milder).
c) Use your hands to coat the aubergine in the spice, then spread out in a single layer.
d) When the oven is hot, roast the aubergine on the top shelf until soft and golden, 25-30 mins. Turn halfway through
a) Meanwhile, peel the garlic, then pop the cloves into a small piece of foil with a drizzle of oil and scrunch to enclose.
b) Roast the garlic parcel on your aubergine baking tray until soft, 10-12 mins, then leave to one side to cool.
c) While the aubergine and garlic are in the oven, pop the yoghurt in a small bowl with the harissa paste and the water (see pantry for amount). Season with salt and pepper, then mix to combine.
d) Trim and thinly slice the spring onion.
a) Remove the garlic from the foil parcel and mash with a fork, then stir into the harissa yoghurt.
b) Serve the aubergine on a large platter and drizzle over the harissa and roasted garlic yoghurt.
c) Scatter over the spring onion to finish.
Enjoy!
