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Middle Eastern Recipes

Spicy Baharat Roasted Aubergine

Spicy Baharat Roasted Aubergine

Spicy Baharat Roasted Aubergine

with Harissa and Roasted Garlic Yoghurt | Serves 2

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Spice up your life with our Spicy Baharat Roasted Aubergine with Harissa and Roasted Garlic Yoghurt. We’ve taken fresh aubergines and sprinkled them with Baharat spice to give them a little kick. Mixed with cooling harissa and garlic yoghurt, this side is a perfect way to bring the tastes of the Middle East to your dinner table.

Tags:

Veggie

Allergens:

Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

2

Aubergine**

1

Baharat Spice Mix

2

Garlic Clove**

75

Greek Style Natural Yoghurt**

50

Harissa Paste

2

Spring Onion**

Nutritional information

Energy (kcal)225 kcal

Energy (kJ)941 kJ

Fat12.4 g

of which saturates3.2 g

Carbohydrate24.7 g

of which sugars15 g

Protein6.2 g

Salt0.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Roast the Aubergine

1

a) Preheat your oven to 200°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then halve the strips widthways. b) Pop the aubergine pieces onto a large baking tray. Drizzle with oil and season with salt and pepper. Sprinkle over the baharat spice (use less if you don't like heat!). c) Use your hands to coat the aubergine in the spice, then arrange in a single layer. d) Roast the aubergine until golden brown and soft, 25-30 mins, turning halfway through.

Make the Yog

2

a) Meanwhile, peel the garlic cloves and pop them into a square of foil with a drizzle of oil. Scrunch to enclose it. b) Roast on your aubergine baking tray in your oven until soft, 10-12 mins, then carefully remove.c) While everything cooks, pop the yoghurt in a bowl, add the harissa paste and a tbsp of water. Season with salt and pepper and mix to combine.d) Trim the spring onion and thinly slice.

Finish and Serve

3

a) Once the garlic is cooked, remove from the foil parcels and mash with a fork until all broken up. Stir the garlic into the yoghurt.b) Serve the aubergine on a large platter and drizzle over the harissa yoghurt.c) Sprinkle over the spring onion and serve.

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