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This Ottolenghi-style recipe brings together the smoky sweetness of roasted aubergine with a sticky harissa glaze, mellowed with a creamy yoghurt swirl that’s zinged up with preserved lemon and za’atar. It’s an eye-catching centrepiece, perfect for vegetarians or as a knockout side to lamb or grilled halloumi. Using Greenfields Harissa Spice, Preserved Lemon and Za’atar blend, it’s a celebration of big flavours, vibrant colours and Middle Eastern warmth.
Prep time: 15 minutes
Cooking time: 35 minutes
2 medium aubergines, halved lengthways
2 tbsp olive oil
1 tbsp Greenfields Harissa Spice
1 tbsp honey
1 tbsp pomegranate molasses
½ preserved lemon (Greenfields), finely chopped
200g Greek-style yoghurt
1½ tsp Greenfields Za’atar
½ garlic clove, grated
1 tbsp lemon juice
1 tbsp white sesame seeds (Greenfields), toasted
2 tbsp chopped fresh parsley or coriander
Salt to taste
Preheat oven to 200°C (fan). Score the flesh of each aubergine half in a crosshatch pattern, taking care not to cut through the skin.
Drizzle with olive oil and sprinkle with salt. Roast cut-side up on a lined tray for 25 minutes or until golden and soft.
Meanwhile, mix the glaze: combine Greenfields Harissa Spice, honey, and pomegranate molasses in a small bowl.
Once the aubergines are soft, spoon the glaze over them and return to the oven for 10 minutes, or until sticky and just beginning to char at the edges.
In a separate bowl, make the yoghurt dressing: mix yoghurt with za’atar, garlic, lemon juice, and finely chopped preserved lemon. Season to taste.
To serve, spoon yoghurt onto a plate or serving dish, top with the hot aubergine halves, and scatter with toasted sesame seeds and chopped herbs.
Calories: 280 kcal
Protein: 7g
Fat: 17g
Carbs: 20g
Fibre: 7g
I served this at a family dinner and everyone thought it came straight from an Ottolenghi cookbook
The ingredients used in this recipe could also be used to create…
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