Spicy Chermoula Roasted Aubergine with Harissa & Roasted Garlic Yoghurt | Perfect for sharing

Ingredients

Instructions

1. a) Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the aubergine, then halve lengthways. Cut each half into four long strips, then widthways into thirds.
   b) Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper and sprinkle over the chermoula spice mix (add less if you'd prefer things milder).
   c) Toss to coat well in the spice mix, then spread out in a single layer.
   d) When the oven is hot, roast the aubergine on the top shelf until soft and golden, 25-30 mins. Turn halfway through.
2. a) Meanwhile, peel the garlic, then pop the cloves into a small piece of foil with a drizzle of oil and scrunch to enclose.
   b) Roast the garlic parcel on your aubergine baking tray until soft, 10-12 mins, then leave to one side to cool.
   c) While the aubergine and garlic are in the oven, pop the yoghurt in a small bowl with the harissa paste (add less if you'd prefer things milder) and the water (see pantry for amount). Season with salt and pepper, then mix to combine.
   d) Trim and thinly slice the spring onion.
3. a) Once roasted and cooled, remove the garlic from the foil parcel and mash with a fork, then stir into the harissa yoghurt.
   b) Serve the aubergine on a large platter and drizzle over the harissa and roasted garlic yoghurt.
   c) Scatter over the spring onion to finish.
   Enjoy!