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.
Ingredients
Metric
Imperial
Smoky harissa
- 2 red bell peppers
- 7 chile de árbol, dried
- 2 dried guajillo chillies
- 1 tbsp of ground cumin
- 1 tsp ground coriander
- 3 garlic cloves, grated to a paste
- 1 lemon, juiced
- 1 tbsp of white wine vinegar
- 1 tbsp of tomato paste
- 1 tbsp of hot smoked paprika
- 1 pinch of salt
- 200ml of olive oil, plus extra for drizzling
Grilled aubergine
- 2 aubergines
- 2 tbsp of olive oil
- 1 pinch of salt
Garlic and herb yoghurt
- 300g of plain yoghurt
- 1 handful of fresh parsley, roughly chopped
- 1 handful of fresh basil, roughly chopped
- 3 garlic cloves, minced
- salt and pepper
Garnish
- 1 handful of fresh parsley, leaves picked
- 1 handful of pomegranate seeds
- 1 tbsp of olive oil
- salt and pepper
Equipment
- Barbecue
Method
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
- 7 chile de árbol, dried
- 2 dried guajillo chillies
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
- 1 tbsp of ground cumin
- 1 tsp ground coriander
- 3 garlic cloves, grated to a paste
- 1 lemon, juiced
- 1 tbsp of white wine vinegar
Pulse the mix until a rough paste forms, then add in the tomato paste, smoked paprika and salt
- 1 tbsp of tomato paste
- 1 tbsp of hot smoked paprika
- 1 pinch of 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
- 2 aubergines
- 2 tbsp of olive oil
- 1 pinch of salt
Prepare the garlic and herb yoghurt by combining the chopped herbs in a large mixing bowl with the yoghurt, grated garlic, salt and pepper
- 300g of plain yoghurt
- 1 handful of fresh parsley, roughly chopped
- 1 handful of fresh basil, roughly chopped
- 3 garlic cloves, minced
- 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
- 1 handful of fresh parsley, leaves picked
- 1 handful of pomegranate seeds
- 1 tbsp of olive oil
- salt and pepper
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