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Spicy Baharat Roasted Aubergine

Spicy Baharat Roasted Aubergine

with Harissa and Roasted Garlic Yoghurt | Serves 2
4.0(141)Review Summary
Mimi Morley
Mimi MorleyUpdated on March 28, 2026
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Calories
: 
225 kcal
Protein
: 
6.2g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2

Aubergine

(May contain traces of: Celery)

1

Baharat Spice Mix

2

Garlic Clove

75

Greek Style Natural Yoghurt

(Contains: Milk)

50

Harissa Paste

2

Spring Onion

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.

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Many enjoyed the Middle Eastern spices and harissa yoghurt, though some found the harissa overpowering.
  • Ease of prep: Aubergine may need longer roasting than the recipe suggests for optimal tenderness.
  • Suggestions: Consider quartering the aubergine instead of smaller pieces. Adjust harissa to taste for a balanced flavour.
  • Portions: Works well as a light meal with rice, couscous, or flatbread; not just a side dish.
  • Pairings: Complements other Middle Eastern dishes like lamb flatbread, chermoula halloumi, or Ras El Hanout lamb.
AI-generated from customer reviews
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