Honey glazed aubergine tapas

Inspired by a rooftop tapas bar in Barcelona. Slow roast glazed and spiced aubergines with zesty lemon yoghurt and fresh tomato dressing

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Slice the aubergine(s) lengthways into 8 wedges. Place in a sieve or colander and coat generously in fine salt. Leave over a sink for at least 20 minutes, up to 1 hour. Rinse and pat dry.

Step 2

Toss the aubetgines in the spices and half of the olive oil and spread out on a baking tray. Roast at 180°C for 25-30 minutes, until soft and coloured, then drizzle on the honey, toss again to coat, and roast for a further 10 minutes.

Step 3

In a bowl, mix the yoghurt, lemon zest and remaining olive oil. Season with salt and set aside.

Step 4

Into another bowl, grate the fresh tomato and crush or grate the garlic. Add a glug of olive oil and season with salt.

Step 5

Toast some bread. Spread the yoghurt on a plate, top with the roast aubergines, drizzle with the tomato dressing and finish with the bread and a sprinkle of lemon zest.