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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

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

2 unit(s)

Aubergine

1 sachet

Baharat

2 unit(s)

Garlic Clove

75 grams

Greek Style Yoghurt

(ContainsMilk)

½ sachet

Harissa Paste

2 unit(s)

Spring Onion

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)910 kJ
Energy (kcal)218 kcal
Fat12.0 g
of which saturates3.0 g
Carbohydrate17 g
of which sugars15.0 g
Protein7 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructions
Instructionsarrow up iconarrow up icon
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.

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.

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.