Feta-Topped Harissa Glazed Aubergines

A white, oblong plate topped with yogurt, baked aubergines and pomegranate seeds, with a spoon and napkin next to it

Feta-Topped Harissa Glazed Aubergines

If you’re looking for a side dish that’s simple to put together but tastes delicious and looks great on the plate, then this aubergine dish is one to try this weekend.

At YAMAS! we love a mix of textures and flavours, and this recipe truly has it all: the tender aubergines plus creamy yogurt and feta are finished with a bite of pomegranate seeds and almonds, which are then topped off with best friends, lemon and honey. It’s a Greek party in your mouth!

Serves 4 | Time: 45 minutes | Difficulty: Easy

Ingredients

  • 75g YAMAS! feta
  • 4 tbsp Greek yogurt
  • 2 aubergines, quartered
  • 2 tbsp harissa
  • 1 tbsp honey
  • 1 tbsp pomegranate seeds
  • Handful of mint leaves, chopped
  • 1 tbsp flaked almonds, chopped
  • 1 lemon, zest and juice
  • Rocket to serve

Method

  1. Preheat the oven to 180°C.
  2. Score a criss-cross pattern onto the flesh of each wedge of aubergine.
  3. Mix the harissa, honey and half of the lemon juice together in a large bowl, along with some seasoning.
  4. Add the aubergine to the harissa dressing and mix until all the wedges are well coated.
  5. Transfer to a baking tray and roast in the oven for around 20 minutes until the aubergines are soft and the glaze is sticky. Leave to cool slightly.
  6. Meanwhile, mix the yogurt with the rest of the lemon juice and some seasoning.
  7. Spread the yogurt on a serving plate, and top with the aubergine wedges before garnishing with the feta, mint, pomegranate, almonds and lemon zest.
  8. Enjoy with peppery rocket as a side dish in your delicious Greek feast. YAMAS!

A sticky, sweet twist to a much-loved vegetable that makes a stunning side dish!

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