Grilled aubergine in a marinade of harissa, on a bed of creamy Greek yogurt, with a tangy and sweet herb dressing with pistachios and dates.
The perfect way to make the most of those late summer veg and still warm days, when you're not quite ready to welcome Autumn just yet. You can cook this inside on a griddle pan, or on the BBQ, until the aubergine is perfectly melty on the inside and a little charred on the outside.
For the dressing, I used a mix of mint, coriander, parsley and oregano, with sweet and chewy dates, pistachios, tangy red wine vinegar and a good glug of extra virgin olive oil. I have a similar recipe which uses squash and a base of white bean hummus here, should you be in the Autumnal mood already.
Grilled Harissa Aubergine | Serves: 4 | Time: 25-30 mins
You'll need
- Griddle pan/BBQ
- Small mixing bowl
- Chopping board
- Knife
Ingredients
Aubergine:
- 2 medium aubergines
- 3 tbsp harissa
Dressing:
- 40g herbs (I used mint, parsley, coriander and oregano)
- 1/4 cup pistachios
- 4 dates
- 1/4 cup red wine vinegar
- Extra virgin olive oil
- Pinch salt
To serve:
- 2/3 cup vegan Greek yogurt
- Drizzle extra virgin olive oil
Method
- Slice the aubergine into 0.5-1cm thick slices and coat in the harissa marinade.
- Heat a griddle pan up on medium-high heat and grill on both sides until cooked through, this may need to be done in batches. Tip: once it's cooked on one side it will release easier from the pan.
- Meanwhile, chop up the herbs, pistachios and dates and mix with the red wine vinegar, a good pinch of salt and a good glug of extra virgin olive oil.
- Put the vegan yogurt on the plate, top with the aubergine and the dressing, drizzle with a little olive oil, serve up and enjoy!
Cassidy xx
