Harissa-Roast Abergines

Rich, smoky and beautifully tender, these aubergines are coated in harissa and roasted until golden and soft. The spicy kick of the harissa is mellowed by the roasting, giving the aubergines a deep, warming flavour that pairs perfectly with the fresh bite of rocket.

They’re brilliant served straight from the oven, but just as lovely cold the next day. A great addition to grain bowls, salads or as part of a laid-back sharing lunch. Simple, nourishing and full of flavour.

2 large aubergines (800g) cut into 3cm thick wedges
3 tbsp harissa paste
2 tbsp extra virgin olive oil
100g rocket

Serves 5 or 6
Prep time: 5 minutes
Cook time: 40 minutes

Tip the aubergine into another roasting tin and coat with the harissa and olive oil. Season with salt and pepper and cook alongside the peppers for 40 minutes at 200°C fan. Spoon the aubergine onto a platter with rocket leaves just before serving. Gorgeous, hot or cold.