Roasted Aubergine, Harissa Butter

🧂 Ingredients

• 4 aubergines
• 3 tbsp olive oil
• salt
• 1 red capsicum
• 5 red chilis

  125g
• 1 shallots – sliced finely
• ½ tsp cumin
• ½ tsp ground coriander
• 3 tbsp canola oil
• 2 cloves garlic – crushed
• 1 tsp sugar
• 1 tbsp lemon juice
• 1 tsp red wine vinegar
• 1 tbsp tomato paste
• 1 tsp salt
• 400 g Greek yoghurt
• 2 cloves garlic – crushed
• 100 g butter
• 1 tbsp harissa

  shop bought or recipe below
• 1 spring onion
• parsley
• sesame seeds

Instructions

• 1 Char the chilis & red capsicum in the BBQ or over a gas flame
• 2 Place them in a bowl and cover with clingfilm to sweat – this makes them easier
  to peel
• 3 Sweat the garlic & shallot on medium heat with the oil – approx. 4 minutes
• 4 Add spices, sugar & tomato paste and cook for a further 2-3 minutes
• 5 Remove from the heat, peel the chili/capsicum & cut the green tops off them
• 6 Place chili, capsicum, shallot mix and remaining ingredients into a blender and
  blend to a paste
• 7 Store in the fridge for up to 3 months
• 8 Cut aubergine in half lengthways and cut a criss cross pattern through the flesh
  – bring careful not to cut all the way through
• 9 Sprinkle generously with salt and leave flesh side up for 30 minutes
• 10 Turn the auberginet over and gently squeeze over the sink – this will remove a
  lot of the excess moisture in the eggplant. Pat dry with a paper towel
• 11 Brush olive oil over the flesh of the aubergine and place flesh side down on
  baking paper on a tray
• 12 Roast @ 200c for 45-60 mins until soft and the flesh has browned nicely
• 13 Mix yoghurt & crushed garlic together
• 14 Heat butter in a saucepan on low heat and stir in the harissa paste
• 15 Serve by drizzling yoghurt over aubergine and drizzle the harissa butter over
  the top. Finish with sliced spring onions, chopped parsley & sesame seeds

Nutrition Info