Fortnum's Kitchen Roasted Honey & Smoked Harissa Aubergine recipe

Aubergines take on flavour so well, and this way of slicing them maximises the surface area so that the delicious flavours in the harissa paste can really work their way into the vegetable. The smokiness from the paste paired with the aubergine somewhat resembles a babaganoush, perfect served with rice or flatbreads for mopping up the lovely yogurt and juices.

What you'll need

SERVES 4

4 aubergines. 

4 tsp Honey & Smoked Harissa Paste. 

Extra virgin olive oil (F&M or Citizens of Soil). 

Flakey salt (F&M). 

450g Greek yogurt. 

Zest of 1 lemon. 

Handful of toasted pine nuts. 

Parsley, chopped. 

What to do

1. Preheat the oven to 180°C fan/gas mark 4. Slice the aubergines so that it has “legs” - slice down the middle lengthways, keeping the stalk intact. Then flip 90° and slice lengthways again, and then slice each of these 4 segments in half so that the aubergine is split into 8 wedges, held together at the stalk.

2. Rub a teaspoon of Honey & Smoked Harissa Paste into each aubergine, making sure to cover as much of the inside as possible. Place the aubergines on a baking tray and sprinkle over salt and a good glug of olive oil. Place in the oven for about 1 hour, flipping the aubergines over halfway, cooking until they are soft and caramelising.

3. In a bowl, mix together the yogurt and lemon zest, and then spread onto your serving platter. Place the aubergines on top of the yogurt and sprinkle over the parsley and pine nuts and an extra drizzle of olive oil. Serve with rice or flatbreads and any greens.

Inspiration

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