Harissa & Honey Glazed Aubergine With Greek Yoghurt, Pomegranate & Coriander

2 medium aubergines
3-4 tbsp olive oil
Salt, to season

For the glaze:
3tbsp harissa paste
3tbsp honey
3tbsp pomegranate balsamic vinegar*

To serve:
200g thick Greek yoghurt
2 tbsp pomegranate seeds
1 small handful fresh coriander, chopped
Drizzle of good olive oil
Extra balsamic vinegar, to finish

Method

Prepare and Cook the Aubergine
Preheat the oven to 200ºC. Slice the aubergines in half lengthways. Score the flesh in a criss-cross pattern, being careful not to cut through the skin. Season the cut sides generously with salt.

Heat a nonstick or cast iron/stainless steel pan over medium heat with a little olive oil. Place the aubergines cut-side down and fry for 5-6 minutes until deeply golden and caramelised. Turn them over so they’re skin-side down, drizzle over a little more olive oil then transfer to the oven and roast for 15-20 minutes until soft and fully cooked through.

Make the Glaze
While the aubergines are roasting, stir together the harissa, honey and pomegranate balsamic vinegar to form a thick glaze. Taste and adjust the balance to your liking, more honey for sweetness, more harissa for heat, etc.

Glaze and Roast Again
Remove the aubergines from the oven and spoon the glaze generously over the flesh. Return to the oven for a final 10-12 minutes, basting/brushing the aubergines from time to time, until the glaze is sticky, bubbling and coating the aubergine.

To Serve
Spread a generous spoonful of Greek yoghurt onto each plate. Place a glazed aubergine half on top, scatter over pomegranate seeds and chopped coriander. Finish with a drizzle of good olive oil and a few drops of balsamic vinegar.

Sweet, spicy, sharp, creamy and fresh, this glazed aubergine is a stunning dish that proves simplicity can still be seriously impressive and delicious! Enjoy dudes! 🤘

*If you can't get hold of pomegranate balsamic vinegar, you could use regular balsamic vinegar with a splash of pomegranate molasses added to it.