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.
Preheat the oven to 160C
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
When cool, cut the aubergine in half and scrape out the flesh into a bowl
Whisk in the rose harissa, garlic oil and a pinch of salt