Spicy Roast Eggplant with Yoghurt

Preheat the oven to 200C. Pierce the eggplants a few times with a sharp knife, then brush with oil and pop onto a baking sheet. Roast for 45 mins, or until very tender.
Melt the butter in a pan and stir in the harissa. Slice the eggplants in half, opening them like a jacket potato. Place onto warm plates, season the flesh, then mix together the yoghurt and garlic and spoon into each eggplant. Drizzle with the spiced yoghurt, scatter with coriander and sesame seeds, and serve immediately.

30 mins

2 serving

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