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Harissa Aubergine Salad with Herby Yoghurt - Georgie Eats

HARISSA AUBERGINE SALAD WITH HERBY YOGHURT

This is such a gorgeous salad - sticky harissa aubergines with an amazing herby yoghurt, crispy chickpeas and fresh pomegranate seeds. Divine!

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 servings

Ingredients

  • 3 aubergines chopped into wedges
  • 3 tbsp harissa paste
  • olive oil
  • 400 g can chickpeas drained & rinsed
  • salt & freshly ground black pepper
  • to serve: pomegranate seeds, toasted pine nuts, extra dill

HERBY YOGHURT

  • 250 g thick vegan yoghurt
  • zest of 1 lemon
  • 10 g fresh dill finely chopped
  • 10 g fresh mint leaves only & finely chopped

Instructions

  1. Preheat the oven to 170°c (fan assisted)/375°f/gas 5.

  2. Combine the aubergine wedges, harissa, a good glug of olive oil and a pinch of salt in a large bowl. Use your hands to give everything a good mix and rub the harissa into the aubergine, then arrange the slices between two baking trays. Roast for 35-40 minutes, or until soft in the middle and slightly charred on the edges.
  3. Roughly dry the chickpeas with a tea towel, then mix with a glug of olive oil and a good pinch of salt and black pepper in a bowl. Pour out onto another baking tray and roast alongside the aubergine for 25-30 minutes, or until golden brown and crunchy.

  4. Meanwhile, combine the vegan yoghurt, lemon zest, dill, mint and a big pinch of salt in a bowl. Mix well, then taste and adjust the seasoning, if needed.

  5. Spread the herby yoghurt out over the base of a serving dish. Arrange the roasted aubergines and chickpeas on top, then sprinkle over the pomegranate seeds, toasted pine nuts and a few sprigs of fresh dill. Finish with a good crack of black pepper.