Roasted aubergine with chilli tahini yoghurt

Updated at: Sun, 28 Jul 2024 16:29:39 GMT

Step 1

Preheat the oven to 180°C fan / 390°F.

Step 2

To prepare the aubergines, slice each one in half lengthways and - keeping the stem intact - make 3 cuts lengthways, starting 1-2 cm away from the base of the stem, so you end up with 4 "legs". Sit the cut aubergines on a large baking tray, skin-side down, drizzle with olive oil and season generously; place the tray in the oven and cook for 40-45 minutes until tender.

Step 3

Meanwhile, in a small bowl, combine the chilli, lemon juice, maple syrup and a pinch of salt; set aside to marinate.

Step 4

3. For the tahini yoghurt, whisk together the tahini, yoghurt, garlic, lemon zest, 2 tablespoons of olive oil and season generously; set aside.

Step 5

Next, set a small frying pan over low heat, add the pine nuts and cook for 8-10 minutes until golden; remove from the heat, stir in the harissa paste and a drizzle of olive oil. Set aside briefly to cOOl.

Step 6

To serve, scoop the tahini yoghurt onto a large plate or serving platter and spread out using the back of the spoon.

Step 7

Top with the roasted aubergines and spoon over the pickled chilli. Drizzle over the harissa pine nuts and garnish with the herbs.

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