Cooking with Jane: Roast aubergines with yoghurt and harissa

Something a bit different for lunch, once the aubergines are roasted assembly takes seconds. Can be eaten either hot or cold so can be roasted in advance.

What you need: feeds 2

  • 2 aubergines
  • 1 tablespoon olive oil
  • 2 teaspoons shop-bought harissa paste
  • 2 teaspoons runny hunny
  • 4 tablespoons Greek yogurt
  • Pomegranate seeds
You will also need a baking sheet.
1. Preheat the oven to 200C/190C fan/gas 6.
2. Pierce the aubergines a few times with the tip of a knife, then brush with olive oil and put them on a baking sheet. Roast for about 40-45 mins, or until the aubergines are completely tender. (Photo 1).
3. Mix the honey and harissa together in a small bowl.

4. Cut the aubergines in half, opening them up a bit like a baked potato. Spoon a good dollop of yoghurt over the top of each half, then drizzle over the harissa/honey mix. Scatter over the pomegranate seeds and enjoy! (Photo 2).

For more information on Jane Cooper and other recipes visit the Cooking with Jane page here.