Easy to prepare in one pan and ready in 45 minutes, perfect for a vegetarian mid week dinner. Toast some of your favourite bread to mop up all the lovely juices.
4 aubergine
2 tbsp olive oil
80g butter, melted
1 tbsp harissa
250g cherry tomatoes
1 red onion, cut into 8 wedges
4 garlic cloves, kept in their skin
6 tbsp greek yoghurt
2 tbsp pine nuts (optional), toasted
1 tbsp chopped mint leaves
1 tbsp chopped parsley
Your favourite bread to serve
Preheat the oven to 180C fan. Generously coat the aubergines all over with olive oil. Prick each one a few times with a sharp knife, put on a baking tray and roast for 15 minutes.
While the aubergines are roasting, add the harissa to the melted butter and set aside.
After the aubergines have roasted for 15 minutes, add the tomatoes and red onions and garlic to the tray, drizzle with more olive oil and season generously with salt and pepper. Return to the oven and continue to roast for 30 mins.
Remove the baking tray from the oven. First remove the garlic cloves, squeeze the garlic paste onto a plate and mash then stir into the greek yoghurt. Place an aubergine on 4 warmed plates. Split the aubergine open from top to bottom, loosen some of the flesh and season well with salt. Top each with tomatoes and onions, spoon over the harissa butter mix, add pine nuts if using, Finish with the yoghurt and sprinkle with herbs.
Serve with warm bread to mop all the lovely juices.
Roast aubergine stuffed with tomato and onion
Ingredients
- 4 aubergines
- 2 tbsp olive oil
- 4 cloves garlic kept in the skin
- 80 g butter melted
- 1 tbsp harissa paste
- 250 g cherry tomatoes
- 1 red onion cut into 8 wedges
- 6 tbsp greek yoghurt
- 2 tbsp pine nuts(optional) toasted
- 1 tbsp chopped mint leaves
- 1 tbsp chopped parsley leaves
- Your favourite bread, toasted to serve
Instructions
- Preheat the oven to 180C fan. Generously coat the aubergines all over with olive oil. Prick each one a few times with a sharp knife, put on a baking tray and roast for 15 minutes.
- While the aubergines are roasting, add the harissa to the melted butter and set aside.
- After the aubergines have roasted for 15 minutes, add the tomatoes, garlic and red onions to the tray, drizzle with more olive oil and season generously with salt and pepper. Return to the oven and continue to roast for 30 mins.
- Remove the baking tray from the oven. First remove the garlic cloves, squeeze the garlic paste onto a plate and mash then stir into the greek yoghurt. Place an aubergine on 4 warmed plates. Split the aubergine open from top to bottom, loosen some of the flesh and season well with salt. Top each with tomatoes and onions, spoon over the harissa butter mix, add pine nuts if using, Finish with the yoghurt and sprinkle with herbs.
- Serve with warm bread to mop all the lovely juices.
Nutrition
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This was really easy and delicious. Mine was never going to be quite as pretty as Jules’ but the flavours were great and I will definitely use it as a regular vegetarian option in future. I think it would also be tasty if halved as a side with meat.
Wow Nicky! that looks delicious! Good idea about having this as a side to a meat dish too. Thank you!
This recipe is so tasty and very quick to make after a long day at work. Each mouthful has a burst of full packed flavour of harissa, the garlic infused olive oil and soft smokey style aubergine.
If you live Turkish/Lebanese cuisine, this will hit the spot nicely.
Jules instructions are simple, clear and concise. You really cannot go wrong.
I love mint and parsley, so I added a bit more herbs on mine and a dash of tahini. Dont worry if you dont have pine nuts, I used roasted pumpkin seeds or sunflower seeds that I had in the pantry.
Gosh that look delicious!