Harissa, Agave Glazed Aubergine with Tahini Yoghurt

Updated: Oct 5



This recipe is my absolute favourite and easy ways to cook aubergine with a sweet sticky glaze and creamy dressing that works as an accompaniment to any meal. Grilling the wedges gives them a lovely smoky texture and is quicker when you’re looking for a quick rustle up meal. I’ve often made this dish as part of a sharing mezze platter by adding yoghurt to the tahini dressing before spooning over the wedges with an extra drizzle of pomegranate molasses and pomegranate seeds. I've served them here as a light lunch with mixed grains and crispy kale.


Serves 4 / Vegan


INGREDIENTS


2 Aubergines, each cut into 6 wedges

2 tbsp olive oil

1 tbsp harrisa

1 tbsp agave syrup (honey or date syrup will also work)

1 tsp paprika

1 tsp ground cumin


Tahini Dressing:

2 tbsp Tahini

1 lemon, juiced

1 tbsp Olive Oil

1 clove garlic, minced

2 tbsp water


Pomegranate mollases

Pomegranate seeds, to serve


METHOD


1. Preheat the oven to 220C/200C/gas 6. Cut the aubergines lengthways into long wedges and arrange on a baking tray skin side down.

2. Mix the glaze ingredients and liberally brush over the aubergine wedges with a good seasoning of salt and pepper.

3. Roast the aubergines for 20-25 minutes until soft and cooked through. The glaze should have caramelised to a rich golden colour.

4. Meanwhile whisk up the dressing ingredients. Plate up the aubergines and spoon over the dressing with a drizzle of pomegranate molasses and pomegranate seeds.


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