Roasted Aubergine With Chilli & Creamy Tahini Yoghurt by @deliciouslyella

1h15

4 servings

🍆

3

Aubergines

🌶️

2

Red chillies

🍋

1

Lemon

🍁

1 tsp

Maple syrup

🌱

3 tbsp

Tahini

🥥

4 tbsp

Coconut yoghurt

🧄

0.5 clove

Garlic

🫒

2 tbsp

Olive oil

🥜

50 g

Pine nuts

🌶️

1 tsp

Harissa paste

🌿

30 g

Soft herbs

🧂

1 pinch

Flaky sea salt

⚫

Black pepper

  1. Preheat

    Preheat the oven to 180°C fan / 390°F.

  2. Slice
    • Aubergines

    Slice each aubergine in half lengthways and make 3 lengthways cuts, keeping the stem intact and starting 1–2 cm from its base, to create 4 legs.

  3. Drizzle
    • Aubergines
    • Olive oil
    • Flaky sea salt

    Sit the aubergines skin-side down on a large baking tray, drizzle with olive oil and season generously; place the tray in the oven and cook for 40–45 minutes until tender.

  4. Combine
    • Red chillies
    • Lemon
    • Maple syrup

    In a small bowl, combine the chilli, lemon juice, maple syrup and a pinch of salt; set aside to marinate.

  5. Whisk
    • Tahini
    • Coconut yoghurt
    • Garlic

    Whisk together the tahini, coconut yoghurt, garlic, lemon zest and 2 tablespoons of olive oil; season generously and set aside.

  6. Add
    • Pine nuts

    Set a small frying pan over low heat, add the pine nuts and cook for 8–10 minutes until golden.

  7. Stir
    • Pine nuts
    • Harissa paste
    • Olive oil

    Remove the pine nuts from the heat, stir in the harissa paste and a drizzle of olive oil; set aside briefly to cool.

  8. Scoop
    • Coconut yoghurt

    Scoop the tahini yoghurt onto a large plate or serving platter and spread it using the back of a spoon.

  9. Top
    • Aubergines
    • Red chillies
    • Pine nuts

    Top with the roasted aubergines and spoon over the marinated chilli and juices; drizzle over the harissa pine nuts and garnish with the herbs.

Roasted Aubergine With Chilli & Creamy Tahini Yoghurt by @deliciouslyella

1h15

4 servings

🍆

3

Aubergines

🌶️

2

Red chillies

🍋

1

Lemon

🍁

1 tsp

Maple syrup

🌱

3 tbsp

Tahini

🥥

4 tbsp

Coconut yoghurt

🧄

0.5 clove

Garlic

🫒

2 tbsp

Olive oil

🥜

50 g

Pine nuts

🌶️

1 tsp

Harissa paste

🌿

30 g

Soft herbs

🧂

1 pinch

Flaky sea salt

⚫

Black pepper

Preparation Steps

  1. Step 1/9

    Preheat the oven to 180°C fan / 390°F.

  2. Step 2/9

    Slice each aubergine in half lengthways and make 3 lengthways cuts, keeping the stem intact and starting 1–2 cm from its base, to create 4 legs.

    🍆Aubergines
    🔪Knife

  3. Step 3/9

    Sit the aubergines skin-side down on a large baking tray, drizzle with olive oil and season generously; place the tray in the oven and cook for 40–45 minutes until tender.

    🍆Aubergines
    🫒Olive oil
    🧂Flaky sea salt
    ⚫Black pepper
    🍳Baking tray

  4. Step 4/9

    In a small bowl, combine the chilli, lemon juice, maple syrup and a pinch of salt; set aside to marinate.

    🌶️Red chillies
    🍋Lemon
    🍁Maple syrup
    🧂Flaky sea salt
    🥣Small bowl

  5. Step 5/9

    Whisk together the tahini, coconut yoghurt, garlic, lemon zest and 2 tablespoons of olive oil; season generously and set aside.

    🌱Tahini
    🥥Coconut yoghurt
    🧄Garlic
    🍋Lemon
    🫒Olive oil
    🥣Small bowl
    🥄Whisk

  6. Step 6/9

    Set a small frying pan over low heat, add the pine nuts and cook for 8–10 minutes until golden.

    🥜Pine nuts
    🍳Frying pan

  7. Step 7/9

    Remove the pine nuts from the heat, stir in the harissa paste and a drizzle of olive oil; set aside briefly to cool.

    🥜Pine nuts
    🌶️Harissa paste
    🫒Olive oil
    🍳Frying pan

  8. Step 8/9

    Scoop the tahini yoghurt onto a large plate or serving platter and spread it using the back of a spoon.

    🍽️Serving platter
    🥄Spoon

  9. Step 9/9

    Top with the roasted aubergines and spoon over the marinated chilli and juices; drizzle over the harissa pine nuts and garnish with the herbs.

    🍆Aubergines
    🌶️Red chillies
    🥜Pine nuts
    🌿Soft herbs
    🍽️Serving platter
    🥄Spoon

Composition

Ingredients

Types

Vegetables, Fruit, Sweeteners, Condiments, Seeds, Dairy Alternative, Oils, Nuts, Spices, Herbs

Ingredients

Aubergines, Red chillies, Lemon, Maple syrup, Tahini, Coconut yoghurt, Garlic, Olive oil, Pine nuts, Harissa paste, Soft herbs, Flaky sea salt, Black pepper

Notes

Lemon (Juice and zest), Olive oil (Plus a drizzle), Pine nuts (A handful), Soft herbs (A mixture of coriander, mint and parsley)

Allergens

Sesame, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, soy-free, Gluten-Free

Calories

300 kcal

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

20 minutes

Cooking

55 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Knife, Baking tray, Small bowl, Whisk, Frying pan, Spoon, Serving platter

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Dinner Party, Sharing Platter

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Middle Eastern, Mediterranean

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Tender, Creamy, Crunchy

Flavors

Smoky, Garlicky, Creamy, Spicy, Tangy, Nutty

Other

Price

to inform

Recommended Preservation

to inform

Preservation Infos

to inform