Sticky pomegranate & harissa aubergines
Substantial enough for a main course, these roast aubergines from Georgina Hayden are also brilliant as a side dish or part of a mezze spread. Leave out the feta or use a plant-based alternative to make them vegan.
- Prepare15 mins
- Cook1 hr
- Total time1 hr 15 mins
- 2 aubergines
- 3 tbsp olive oil
- 1½ rose harissa
- ½ tsp cumin seeds
- 1 clementine (scrubbed), zest and juice
- 2 tbsp pomegranate molasses
- ½ pomegranate, seeds only
- ½ x 25g pack coriander, leaves picked
- 100g feta, crumbled
Preheat the oven to 200ºC, gas mark 6 Cut the aubergines in ½ lengthways and score the cut sides in a criss-cross pattern. Put in a roasting tin, drizzle with the oil and season. Spoon over the harissa, scatter over the cumin seeds and clementine zest, then massage into the cuts in the aubergines. Cover with foil and roast for 50 minutes. Remove the foil, drizzle with the pomegranate molasses and roast for a further 5-8 minutes until tender, caramelised and sticky.
When the aubergines are ready, transfer to a serving platter. Pour the clementine juice into the roasting tin, scrape the base to release the sticky bits, then spoon over the aubergine. Scatter over the pomegranate seeds, coriander and feta.
Typical values per serving when made using specific products in recipe