Moroccan Baked Eggplant with Harissa Yoghurt

PREP TIME

47 minutes

COOK TIME

30 minutes

YIELDS

4

Ingredients

Directions

  1. Preheat your oven to 200 degrees Celsius. Cut the eggplants in half and score a diamond pattern into each half – be sure not to cut through the whole way so the skin remains intact. Salt the eggplants and leave cut-side down on a paper towel for 10-15 mins to remove some of the water.
  2. While the eggplants stand, add the olive oil, juice of half the lemon, the salt, half the mint leaves, the Ras el Hanout and the garlic and stir to combine.
    Spoon the spice and oil mix on the eggplant halves and rub it in well. Place them cut-side up on a baking tray and place in the oven to cook for about 30 minutes, or until they’re soft inside.
  3. While the eggplants are baking, combine the Harissa spice mix, yoghurt, the rest of the lemon and garlic, and a pinch of salt and stir to combine.
    Once the eggplants are finished baking, remove them from the oven and serve with the harissa yoghurt and the remaining mint leaves and enjoy!

Leave a comment

Please note, comments must be approved before they are published

BBQ’d Adobo Prawns with Lime Mayo
100
BBQ’d Adobo Prawns with Lime Mayo
Prep time10 min
Cook time10 min
Yields4-6

Mexican Adobo Seasoning Mild 35g

Mexican Adobo Seasoning

Read more
Healthy Jerk Chicken Burger
100
Healthy Jerk Chicken Burger
Prep time10 mins min
Cook time15 mins min
Yields2

Jamaican Jerk Seasoning 35g

Jamaican Jerk Spice Mix 35g

Read more
Chimichurri
100
Chimichurri
Prep time10 min
Cook time0 min
Yields1 Jar

Oregano Leaves 18g · Chillies crushed medium (with seeds) 45g

Dried Oregano Coriander Leaf Chilli Flakes Parsley Flakes 10g

Read more
Cheat’s Pavlova with Strawberry Gum Cream
100
Cheat’s Pavlova with Strawberry Gum Cream
Prep time15 min
Cook time0 min
Yields6

Strawberry Gum Australian Native 12g

Strawberry Gum

Read more