Harissa Eggplant
Harissa Eggplant



  • 1 eggplant, sliced lengthways into 6 pieces
  • 2 tbsp oil
  • 50g rose harissa
  • 30g agave syrup
  • 1 tsp fresh lemon juice
  • 75ml yoghurt
  • ½ lime, zest and juice
  • Sea salt flakes
  • Heat a griddle pan until hot and brush the eggplant slices with the oil, then season well with salt. Griddle on each side until char-lined, then transfer to a baking tray and cook in the oven for 15 mins at 180C.
  • Meanwhile, mix the harissa, agave, lemon juice and some seasoning in a bowl with 4 tbsp of water and some salt. Remove the eggplant from the oven and brush liberally with the harissa mix, then return to the oven to bake for 7 mins. Serve as a small meal or as a side dish for lamb - yum!
20 mins
1 serving

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