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Creamy harissa aubergine with zhoug

This delicious meal features roasted aubergines with a creamy tahini sauce, spicy zhoug, and a chunky avocado salsa. Packed with flavours, this is a perfect plant-based dish that is sure to satisfy.

Takes 45 minutes

Serves 2

Ingredients
 

  • 2 aubergines (approx. 300g each)
  • 3 red chillies
  • 8 sun-dried tomatoes (30g)
  • 40 g almonds
  • 2 cloves of garlic
  • 2 tbsp tamari/soy sauce
  • 100 g cherry tomatoes
  • 15 g fresh coriander
  • 1 avocado
  • 1/4 red onion
  • 8 tbsp olive oil (plus extra for drizzling)
  • 1.5 tsp salt (for chilli paste)

Zhoug

  • 2 cloves of garlic
  • 20 g fresh coriander
  • 1 green chilli
  • 1/2 tsp ground cardamom
  • 1 tsp ground cumin
  • 75 ml oil
  • juice 1/2 lemon
  • 1/2 tsp salt
  • Pinch of black pepper
  • Pinch of chilli flakes

Tahini cream

  • 300 ml of soy yoghurt
  • 4 tbsp tahini
  • Juice of ½ lemon
  • Pinch of salt

Instructions
 

  • Preheat and Prepare the Aubergine:
    Preheat the oven to 220℃.
    Cut the aubergines in half lengthwise and score the flesh in a checkerboard pattern, being careful not to cut through the skin.
    Line a baking tray with parchment paper, sprinkle some salt on it to help crisp the skin, and place the aubergines cut-side up.
  • Brush the Aubergine:
    In a small bowl, mix 4 tbsp of olive oil with 2 tbsp of tamari/soy sauce. Use a pastry brush to generously spread the oil and tamari mixture over the scored aubergine flesh, ensuring it gets into the cracks.
    Bake in the oven for 30 minutes.
  • Prepare the Chillies and Almond Mixture:
    While the aubergines are roasting, cut the tops off the chillies and halve them lengthwise.
    Place them on a separate lined baking tray and bake for 10-15 minutes until they begin to char at the edges.
  • Make the Harissa Paste:
    Soak the sun-dried tomatoes and almonds in boiling water for 10 minutes, then drain.
    In a food processor, combine the drained sun-dried tomatoes, almonds, roasted chillies, 2 cloves of garlic, 4 tbsp olive oil, 1.5 tsp salt, and 2 tbsp water. Blend until reasonably smooth, leaving some texture. Set aside.
  • Finish the Aubergines:
    After 25 minutes of baking, remove the aubergines from the oven.
    Spread a generous layer of the harissa paste over each aubergine half and return them to the oven for another 10 minutes.
    Save any leftover paste for future use.
  • Make the Avocado Salsa:
    Halve the avocado, remove the stone, and dice the flesh. Quarter the cherry tomatoes, finely chop the coriander, peel and finely dice the red onion.
    Combine in a mixing bowl with 1 tbsp of olive oil and a pinch of salt. Mix well.
  • Prepare the Zhoug:
    Blend all the zhoug ingredients (garlic, coriander, green chilli, cardamom, cumin, oil, lemon juice, salt, pepper, and chilli flakes) until smooth.
    Taste and adjust seasoning if necessary.
  • Make the Tahini Cream:
    In a small bowl, whisk together the soy yoghurt, tahini, lemon juice, and a pinch of salt until smooth.
    Adjust seasoning to taste.
  • Assemble the Dish:
    Divide the tahini cream between two plates, spreading it out as a base.
    Drizzle the zhoug in small dots over the tahini cream for a beautiful presentation.
    Place the roasted aubergines on top and serve the avocado salsa on the side.
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