Spicy Chermoula Roasted Aubergine

Name: Spicy Chermoula Roasted Aubergine with Harissa and Roasted Garlic Yoghurt | Perfect for sharing
Total time: 35 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 unit(s) Aubergine; 2 sachet(s) Chermoula Spice Mix; 2 unit(s) Garlic Clove**; 75 grams Greek Style Natural Yoghurt; 50 grams Harissa Paste; 2 unit(s) Spring Onion; 1 tbsp Water

with Harissa and Roasted Garlic Yoghurt | Perfect for sharing

Mimi MorleyPublished on August 01, 2023

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These roast aubergine wedges are the perfect starter or sharing plate. Roasting aubergine makes the flesh soft and the skin crispy to bite through. Harissa & roasted garlic yoghurt offers a spicy balance to the sweetness of the aubergine. Finish everything off with a scattering of spring onion, and you'll have made a dish you'll be coming back to again and again.

Tags:

Veggie

•Veggie

Allergens:

Milk

•Sulphites

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.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

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

Nutritional information

Energy (kJ)912 kJ

Energy (kcal)218 kcal

Fat12.5 g

of which saturates3.1 g

Carbohydrate22.9 g

of which sugars13.8 g

Protein6.2 g

Salt1.1 g

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

Utensils

•Baking Tray

•Bowl

•Aluminum Foil

Cooking Instructions and Tips

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) Toss to coat well in the spice mix, 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) Add the garlic parcel to the 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 (add less if you'd prefer things milder) and the water (see pantry for amount). Season with salt and pepper, then mix to combine.

d) Trim and thinly slice the spring onion.