Harissa aubergine

Name: Harissa aubergine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 medium aubergines; 2 1/2 tbsp. harissa paste; 2 tbsp. maple syrup; 1 tbsp. lemon juice; 1/2 tbsp. olive oil; 4 tbsp. pomegranate seeds; Small handful mint or coriander leaves

This vegan-friendly centrepiece is super simple but looks oh-so impressive served up on a platter.

By The Good Housekeeping Cookery TeamUpdated: 06 December 2023

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This delicious aubergine recipe combines spicy harissa, sweet maple syrup and zingy lemon for an easy but oh-so impressive looking vegan centrepiece, with layers of complex flavour in every bite.

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Yields:: 4 serving(s)
Prep Time:: 15 mins
Cook Time:: 15 mins
Total Time:: 30 mins
Cal/Serv:: 88

Ingredients

2
medium aubergines
2 1/2 tbsp.
harissa paste
2 tbsp.
maple syrup
1 tbsp.
lemon juice
1/2 tbsp.
olive oil
4 tbsp.
pomegranate seeds
Small handful mint or coriander leaves

Directions

1. Step 1Halve the aubergine lengthways and score the flesh with a small sharp knife in a criss-cross pattern, being careful not to cut through the skin. In a small bowl mix the harissa, maple syrup, lemon juice and some seasoning.
2. Step 2Brush skin side of the aubergines with the oil, then brush the flesh with half the harissa mixture. Barbecue skin-side down over medium heat for 10min, until the skin is charred and the flesh is tender.
3. Step 3Brush the flesh side with the remaining harissa, then turn and barbecue flesh-side down for 5min until browned. Carefully remove from the grill, using a palette knife or thin-edged spatula if the aubergine sticks a bit to the bars. Sprinkle with the pomegranate and herbs and serve.