Roasted Aubergines with Harissa Yoghurt
Roasted aubergines with harissa yoghurt, pickled onions, and pine nuts. Simply halve aubergines, roast until caramelized, and lay them on a swirl of harissa-mixed yogurt. Pickle red onions with lemon juice, then top the aubergines with them, toasted pine nuts, and chopped parsley. Serve with sweet potato drizzled with tahini for a delicious meal.
Serves: 2
30 minutes
Cook time
Ingredients
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- 2 aubergines
- 300g unsweetened soya yoghurt
- 1 tbsp. Harissa paste
- 0.5 red onion
- 2 tbsp. Toasted pine nuts
- A handful of parsley
- 1 lemon
- Salt
- Pepper
- Olive oil
🔄Natalia Rudin's Suggested Substitutes
Aubergines Zucchini or Bell Peppers
Soya Yoghurt Greek Yoghurt or Coconut Yoghurt
Harissa Paste Sriracha or Chili Paste
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