Spicy Baharat Roasted Aubergine
with Harissa and Roasted Garlic Yoghurt
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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.
Ingredients
2
Aubergine
(May contain Celery)
2
Baharat Spice Mix
2
Garlic Clove
75
Greek Style Natural Yoghurt
(Contains Milk)
50
Harissa Paste
2
Spring Onion
Nutritional information
Utensils
Instructions
a) Preheat your oven to 200°C. Trim the aubergine then halve lengthways. Chop into long wedges. 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.
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 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 and thinly slice the spring onion.
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.
