Ross Gibbens shows us a very simple vegetarian dish; delicious roasted aubergine with Rose Harissa whisked through it to make an easy but interesting Middle-East inspired side or dip.

Ingredients

1 round aubergine

10g Rose Harissa

50g Garlic Oil

Ingredients

1 round aubergine

10g Rose Harissa

50g Garlic Oil

1

Preheat the oven to 160C

2

Poke the aubergine all over with a small knife and place on a baking tray. Roast for 30-40 minutes until it is very soft in the centre; put aside

3

When cool, cut the aubergine in half and scrape out the flesh into a bowl

4

Whisk in the rose harissa, garlic oil and a pinch of salt

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