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
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
2 tbsp Tahini
1 lemon, juiced
1 tbsp Olive Oil
1 clove garlic, minced
2 tbsp water
Pomegranate seeds, to serve
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.