Dukkah and Harissa Roasted Eggplant

Time under 45 minutes | Serves 2 | Vegan Option | Gluten Free

Ingredients

• 2 eggplants

• 1 garlic clove

• 1 tbsp harissa paste

• 2tbsp olive oil

• 2 tbsp dukkah

• 100g plain yoghurt (substitute for coconut yoghurt if vegan)

• 1 lemon, juiced

• 1 tbsp water

Method

Step 1: Preheat oven to 190°C and line a baking tray with paper. Slice eggplants in half lengthways, then, using a sharp knife, score an ‘X’ pattern into the flesh of each eggplant. Brush harissa on to sliced eggplants, drizzle with olive oil, then sprinkle with dukkah. Place onto your lined baking tray, along with garlic clove, and roast for 25-30 minutes, or until soft and gooey.

Step 2: For the dressing, peel and crush roasted garlic clove and place in a small bowl. Add the yoghurt, lemon juice and water, then stir to combine. To serve, place eggplant on a platter, and top with yoghurt sauce and a sprinkle of dukkah.