Grilled aubergine with harissa and herby yoghurt

  • Side
  • 2
  • 1 hour 30 minutes

This smoky harissa is made from a base of chargrilled red peppers, and is served drizzled over barbecued aubergines on a creamy garlic and herb yoghurt base. Topped with pomegranate seeds and fresh parsley, the heat of the harissa perfectly complements the charred sweetness of the aubergine and the cool tanginess of the yoghurt. 

First published in 2024




Smoky harissa

Grilled aubergine

Garlic and herb yoghurt



  • Barbecue



Begin by preparing the charred red peppers. Coat them with olive oil and season them with salt while you prepare the barbecue for direct cooking or preheat the grill

  • 2 red bell peppers

Once the barbecue or grill is ready, char the red peppers for a couple of minutes on either side until cooked through and tender


Meanwhile, add the dried chillies to a large heatproof bowl and cover with hot water


Leave the chillies to rehydrate for a couple of minutes, then remove the seeds and any remaining stems


Remove the charred peppers from the grill then leave to cool for a couple of minutes 


Use your hands to remove any excess charred skin from the bell peppers, then remove the seeds and stems


Add the chillies to the food processor along with the red peppers, then add in the ground cumin, ground coriander, garlic, lemon juice and white wine vinegar


Pulse the mix until a rough paste forms, then add in the tomato paste, smoked paprika and salt 


While the mixer is running, drizzle in the olive oil, then taste and season with more salt as desired

  • 200ml of olive oil, plus extra for drizzling

Transfer the harissa to an airtight container and store in the fridge until ready to use


Next, coat the aubergines in olive oil with salt and pepper then grill for 4–6 minutes on either side until charred and the flesh is tender


Prepare the garlic and herb yoghurt by combining the chopped herbs in a large mixing bowl with the yoghurt, grated garlic, salt and pepper


Once the aubergine has cooked, leave it to cool for a couple of minutes then slice it down the centre to expose the tender flesh


To serve, spoon the garlic and herb yoghurt over the base of a serving dish, then top with the grilled aubergine. Spoon over some of the harissa paste along with the fresh parsley leaves, pomegranate seeds, olive oil, salt and pepper 

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

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