This was a big surprise to me. I eat aubergines, but they are not my favourite by far. However, this recipe was stunning! The harissa butter adds a fantastic warm spice, while the garlic yogurt elevates this to another level. These were delicious served on the side of the Moroccan Spiced Lamb Pie, or as a slightly different side dish to your roast. Alternatively it can make a great vegetarian main dish too, perhaps served with some salad and flatbreads.

More with aubergines: Gnocchi with roasted red peppers, aubergines and chilli | Ricotta, Spinach & Aubergine Lasagne | Charred Aubergine, pepper and bulgur salad

Roast aubergine with yogurt & harissa

Serves 2 (main) or 4 (side) | Prep 5 mins | Cook 40 mins
Easy | Vegetarian | Gluten-Free

You’ll need

  • 2 aubergines;
  • 1 tbsp olive oil;
  • 50g butter;
  • 1 tbsp harissa;
  • 4 tbsp Greek yogurt;
  • 1 small garlic clove, crushed;
  • 1 tbsp chopped coriander;
  • 1 tsp sesame seeds.

Heat the oven to 200C/190C fan/gas 6. Pierce the aubergines a few times with the tip of a knife, then brush with olive oil and put them on a baking sheet. Roast for about 40-45 mins, or until the aubergines are completely tender.

Melt the butter in a pan, then stir through the harissa (see our recipe). Cut the aubergines in half, opening them up a bit like a baked potato. Put them on a warm platter and season the inside of each one, then mix the yogurt with the garlic. Spoon some of this into each aubergine, then drizzle over the spiced butter. Scatter over the coriander and sesame seeds to serve.

Original recipe by BBCGoodFood March 2021 issue, available online here.