Harissa honey aubergine with tahini yoghurt and crispy chickpeas
A beautiful selection of flavours and ingredients that really sing together, this roasted aubergine dish is simple to bring together and great for sharing. The aubergines are rubbed with a rose harissa and honey sauce, chickpeas are roasted with paprika, cumin and coriander seeds and the dish is served on a creamy, nutty tahini yoghurt. Pomegranate seeds, toasted pine nuts and fresh soft herbs finish the dish.
Ingredients
Metric
Imperial
- 3 large aubergines, halved lengthways and crisscross-scored
HARISSA HONEY SAUCE
- 3 tbsp of olive oil
- 2 tbsp of rose harissa
- 2 tbsp of honey
- 3 garlic cloves, finely grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp ground cinnamon
CHICKPEAS
- 2 400g tins of chickpeas, drained, rinsed and patted dry
- 2 tbsp of olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp chilli flakes
TAHINI YOGHURT
- 300g of Greek yoghurt
- 3 tbsp of tahini
- 1 garlic clove, finely grated
- 1 lemon, juiced
- 2 tbsp of cold water, to loosen
TO SERVE
- 30g of pine nuts, toasted
- 80g of pomegranate seeds
- 1/4 bunch of mint, finely chopped
- 1/4 bunch of parsley, finely chopped
- 1/2 lemon
Method
Preheat the oven to 220°C
Place the aubergines onto a large baking tray. In a bowl, mix together all the remaining harissa honey sauce ingredients with a pinch of salt and pepper. Spread the sauce on the cut sides of the aubergines and roast for 30 minutes, until soft, turning the tray halfway
- 3 large aubergines, halved lengthways and crisscross-scored
- 3 tbsp of olive oil
- 2 tbsp of rose harissa
- 2 tbsp of honey
- 3 garlic cloves, finely grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp ground cinnamon
Meanwhile, toss the chickpeas with the oil and spices and season with salt and pepper. Spread onto a baking sheet and roast alongside the aubergines until golden and crispy, shaking the tray halfway through
- 2 400g tins of chickpeas, drained, rinsed and patted dry
- 2 tbsp of olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp chilli flakes
For the tahini yoghurt, mix together the yoghurt, tahini, garlic and most of the lemon juice with a pinch of salt – add the cold water gradually, stirring until the sauce becomes smooth. Taste and adjust the seasoning or acidity with salt or lemon then spread over a large platter
- 300g of Greek yoghurt
- 3 tbsp of tahini
- 1 garlic clove, finely grated
- 1 lemon, juiced
- 2 tbsp of cold water, to loosen
Remove the aubergines from the oven and arrange them on top of the yoghurt. Sprinkle over the chickpeas and garnish with the toasted pine nuts, pomegranate seeds and herbs. Drizzle with olive oil and serve with lemon wedges
- 30g of pine nuts, toasted
- 80g of pomegranate seeds
- 1/4 bunch of mint, finely chopped
- 1/4 bunch of parsley, finely chopped
- 1/2 lemon
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