Aubergines are one of my favourite vegetables to cook – they are like a sponge as they soak up so much flavour and they are almost meaty. I love roasting them with Harissa and Za’Atar and drizzling over a lemon tahini dressing. They are wonderful with miso as well as they soak up so much umami like flavour they are just delicious. This recipe is one of those you can make up with bits and bobs that are left in the fridge. I usually have some grain like Faro or bulgar in the fridge cooked that i toss into salads or have with eggs for a quick brunch. This is great light dinner or a starter at a dinner party.
PrintRoasted Harissa Aubergine Mezze
- 2 Medium Aubergines
- 1 Tablespoon Rose Harissa (I love the brand Belazu)
- 1 Teaspoon of Za’Atar seasoning
- 1 Lemon
- 1 Roasted red pepper
- Fresh herbs (Parsley, Mint, Coriander)
- 2 Tablespoons of Tahini
- 1 Tablespoon Natural or greek yoghurt
- Half a english cucumber
- 100g Hummus
- 250g Cooked grain like Farro / Bulgar wheat / Lentils /
- Olive oil
- Rock Salt
- Pepper
- Preheat the oven to 190’c (fan)
- Slice the aubergines in half lengthways and score into the flesh about 1/3 the way through in a criss cross way. Mix the harrisa, Za’Atar together with a tablespoon of olive oil. Rub this into the aubergine flesh, pushing deep into the scores. Bake for 35 – 40 minuets.
- Whilst the aubergine is roasting prepare the yoghurt tahini dressing. Whisk the yoghurt, tahini, lemon juice and zest together with a tablespoon of olive oil, season with a little salt and pepper and loosen with a splash of water if you want it a little runnier.
- Slice the cucumber in half lengthways and scoop out the wet seeds. Roughly chop the cucumber along with the roasted red pepper and set aside. Roughly chop the herbs.
- Reheat the grain if you like, you can do this in the microwave or on the hob with a little water. I like to stir in some olive oil and a teaspoon of harissa or paprika.
- Assemble the mezze by spreading the grains on a plate, spread over the hummus and pop the aubergines over the top. Scatter over the cucumber and pepper, drizzle over the dressing and sprinkling over the herbs. I like to drizzle over even more harrisa, olive oil and season with lots of salt and pepper.