Pomegranate and Harissa Roasted Aubergines

Updated at: Thu, 17 Aug 2023 08:49:17 GMT

Step 1

Preheat oven to 200 degrees fan assisted (220 conventional). Line a roasting tin with baking paper.

Step 2

Peel the aubergines, then cut them in half lengthways. Using a sharp knife, score criss-cross lines about 1.5cm apart in the flesh side of each half, cutting no deeper than 1cminto the flesh.

Step 3

Place the aubergine halves, cut-side up, on the lined tin, brush the scored surfaces very generously with the garlic oil until you have used it all up and roast for 30 minutes.

Step 4

Meanwhile mix the together the rose harissa, pomegranate molasses, honey and a generous amount in a small bowl.

Step 5

Remove the aubergines from the oven and using a divide the harissa mixture between the aubergine halves and smooth evenly over each using a spoon and roast for another 10 minutes. Serve immediately.

1 liked

0 disliked