This is the perfect veggie main dish to serve with salads, dips and any dinner spread. They look so impressive when they're piled onto a serving plate and drizzle with the harissa yoghurt and parsley. If you don't have aubergines, you can also make this with halved sweet potatoes or even cauliflower to a similar effect.
Serves 4 & takes 40 minutes to cook
Ingredients
3 aubergines, slice in half lengthways
1 tablespoon of harissa paste , plus 1 teaspoon for the yoghurt
2 teaspoons of honey (or maple syrup or sugar)
Juice of 1 lime
100g plain yoghurt (or use coconut yoghurt for a vegan version)
Handful of sun-dried tomatoes (or sun-blushed are even better), roughly chopped
Handful of chopped parsley
Olive oil
Salt and pepper
Method
1. Preheat the oven to 190C, fan setting.
2. In a small bowl, whisk together 5 tablespoons of olive oil (we use the oil from the sun-dried tomatoes), honey, harissa paste and a pinch of salt.
3. Cut the aubergines in half, lengthways and slash each diagonally to create criss-crosses on the flesh.
4. Place the aubergine halves onto a baking tray, spoon the harissa oil over the top of each aubergine half, ensuring all parts get covered. If not covered, use your hands to roll the aubergines in any excess oil around the pan.
5. Once coated, place in the oven to cook for 25 minutes.
6. After 25 minutes, turn the temperature up to 200C and cook for 10 more minutes, or until the aubergines are cooking through.
7. While the aubergine cooks, place the yoghurt into a small bowl (we use the one which previously used for the harissa oil). Mix through a pinch of salt, 1 teaspoon of harissa paste and the juice of 1 lime.
8. Once the aubergines feel soft, remove from the oven and serve on a large plate. Top each aubergine with a drizzle of the yoghurt dressing, a handful of the sun-dried tomatoes, chopped parsley and a crack of pepper.
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