Roasted Aubergines with Harissa

Roasted aubergines with harissa

We are taking full advantage of this glorious #awesomeautumn weather, squeezing in as many braais as we can before winter 😉 We are also chuffed that our fresh Harissa Paste is at last available in selected Spars in the Western Cape. (You’ll find it in the fridges next to our pesto). So this month’s pretty aubergine side dish, subtly spiced with harissa, celebrates great weather and a growing business. It makes the perfect accompaniment to any grilled meats or fish, yet it would be great on its own as a vegetarian meal. To partner with this dish, Michael Olivier suggests we try the KC Rosé 2014 from Klein Constantia.

You will need
4 medium/small shiny aubergines, cut in half lengthways*
Olive oil for roasting
Few sprigs of fresh thyme
250 ml thick Greek yoghurt
3 tbsp Pesto Princess Harissa Paste
Sea salt flakes and pepper
Pomegranate seeds and fresh mint for garnish

*leaving the stalk on helps to keep the aubergine intact while roasting

How to
Preheat the oven to 180˚ C. Score the aubergines in a criss-cross pattern, cutting about half-way into the flesh. Place the halves on a greased baking tray, cut side facing upwards. Brush with olive oil, season with salt and pepper and sprinkle with thyme leaves. Bake for about 35 – 50 minutes, depending on the size of the aubergines.

While the aubergines are roasting, mix the harissa with the yoghurt and refrigerate so that the flavours can develop. Once the aubergines are done, remove from the oven and allow to cool before finishing the dish.

Just before serving, dollop some of the harissa-flavoured yoghurt onto each aubergine half and garnish with a sprinkling of pomegranate seeds and chopped mint leaves.

Feeds 8 as a side dish, or 4 as a main.

Michael Olivier’s Choice

KC Rosé 2014 from Klein Constantia

Blend of Klein Constantia Cabernet Franc and Stellenbosch Cabernet Sauvignon. It is delicate and crisp with pomegranates and ripe white fleshed nectarines. The wine balances acidity perfectly, with a long and dry aftertaste.

Styling, photography & recipe – Sam Linsell
Art direction & design – Roxanne Spears of Good Design


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