Roasted aubergine with Harissa and pickled onions

From natsnourishments on instagram

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Slice red onions thinly and put in a bowl of white wine vinegar until aubergine is ready (or overnight)

Step 2

Preheat oven to 200c

Step 3

Halve aubergines lengthwise and halve again, but keeping the stems in tact

Step 4

Drizzle with plenty of olive oil, salt and pepper

Step 5

Roast flesh side down for 30 mins and flip around for another 10-15 minutes until flesh is soft and gooey

Step 6

Dollop yoghurt onto a plate and swirl harissa through

Step 7

Top with the roasted aubergine, torn mintleaves, pickled onions, and za'atar