Dukkah and Harissa Roasted Eggplant
100g plain yoghurt or coconut yoghurt
1 lemon, juiced
1 tbsp water
Preheat oven to 190° and line a baking tray with paper. Slice the eggplants in half lengthways. Using a sharp knife, score a diamond pattern into the flesh of each eggplant.
Brush the harissa ontop the sliced eggplants, drizzle with olive oil and then sprinkle with dukkah. Place onto your lined baking tray, along with the garlic, and roast for 25-30 minutes, or until soft and gooey.
For the dressing, peel and crush the roasted garlic clove and combine with the yoghurt, lemon juice and water. To serve, place the eggplant on a platter, and top with yoghurt sauce and a sprinkle of dukkah.
Leave a comment
Comments will be approved before showing up.