Honey and Harissa Glazed Aubergine

Name: Honey and Harissa Glazed Aubergine
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 1 Aubergine; 1 small bulb of garlic; 2 tsp olive oil; 1 tbsp harissa paste; 2 tsp Tiptree English Blossom Honey; ½ tsp Soy sauce; 4 tbsp pomegranate seeds; 400g thick Greek yoghurt; Salt and Pepper; Oregano leaves or any fresh green herb to garnish

@mazzymc

Servings

2

Prep Time

10 minutes

Cook Time

35 minutes

Enjoy a meat-free day with these spicy aubergines, coated in a sticky glaze of harissa and our delicately fragrant English Blossom Honey. Served on a bed of thick Greek yoghurt, with sweet roasted garlic, jewel-like pomegranate seeds and fresh herbs, this is an easy yet impressive dish for lunch or supper.

Ingredients

1 Aubergine
1 small bulb of garlic
2 tsp olive oil
1 tbsp harissa paste
2 tsp Tiptree English Blossom Honey
½ tsp Soy sauce
4 tbsp pomegranate seeds
400g thick Greek yoghurt
Salt and Pepper
Oregano leaves or any fresh green herb to garnish

Directions

Preheat the oven to 200ºC / 180ºC / Gas Mark 6.
Brush the whole aubergine lightly with 1 tsp olive oil and place on a baking tray. Drizzle the garlic bulb with 1 tsp olive oil, wrap it loosely in foil and place on the baking tray next to the aubergine. Roast for 20 minutes until the aubergine starts to soften.
Carefully slice the hot aubergine in half lengthways and place both halves skin-side down on a baking tray. Score the flesh in a half centimetre criss-cross pattern with a sharp knife, but don’t cut through to the skin. Leave the garlic on the baking tray.
Mix the harissa with the honey and soy sauce and brush it over the flesh of each aubergine half.
Roast in the oven, next to the garlic, for a further 10-15 minutes until dark and sticky.
Remove from the oven, carefully unwrap the hot garlic bulb and leave it to cool for a few minutes. Using a spoon, squish the soft garlic cloves out of the bulb of garlic. Mix these with the Greek yoghurt and season with salt and pepper.
Spread the garlicky yoghurt over a platter and arrange the sticky aubergines on top. Scatter over the pomegranate seeds and oregano leaves.
Serve with a green salad and some mixed grains.