Spicy Chermoula Roasted Aubergine
with Harissa and Roasted Garlic Yoghurt | Perfect for sharing
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.
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.
Ingredients
2 unit(s)
Aubergine
(May contain 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
Utensils
Instructions
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.
a) Once roasted and cooled, remove the garlic from the foil parcel and mash with a fork, then stir into the harissa yoghurt.
b) Serve the aubergine on a large platter and drizzle over the harissa and roasted garlic yoghurt.
c) Scatter over the spring onion to finish.
Enjoy!
