Harissa aubergine wedges with tahini & mint yogurt
Make the most of aubergines and try these wedges as a side to your favourite dishes. Harissa, lime, mint, tahini and yogurt combine to make a fresh dip
- Serves: 4 persons
- 4aubergines , cut into 4-8 wedges
- 4tbsp rose harissa (use less if you prefer milder spice)
- 1lime , zested and juiced
- 1tbsp olive oil
- 2tbsp tahini
- 150ml yogurt
- 2mint sprigs leaves picked and finely chopped, plus a few whole leaves to serve (optional)
- 2tsp honey
- 1-2 tbsp pumpkin seeds
Step 1Score the flesh of the aubergine wedges in a criss-cross pattern, then transfer to a bowl and sprinkle over 1 tsp salt. Toss well, then tip into a colander and leave for 30 mins to draw out any moisture.
Step 2Mix the harissa, lime zest and olive oil together in a small bowl and set aside. Combine the tahini, yogurt and chopped mint in a bowl, then stir in the lime juice to taste. Season, then chill until needed. Will keep chilled overnight.
Step 3Heat the oven to 200C/180C fan/ gas 6. Shake the excess water from the aubergines, then pat dry with a clean tea towel or kitchen paper. Tip onto a large baking tray and rub in the harissa mix until well coated. Roast for 30-35 mins until softened and beginning to brown.
Step 4Drizzle the honey over the tahini yogurt and grind over some black pepper. Serve in a small bowl alongside the aubergines, scattered with the pumpkin seeds and a few extra mint leaves, if you like.