Roasted Harissa Aubergines with Cooling Garlic Yoghurt
Serves: 2
Prep time: 5 mins
Cook time: 45 mins
Ingredients:
• 1 large aubergine
• Low calorie oil spray
• 1⁄2 tbsp harissa paste
• 400g tinned chopped tomatoes
• 400g tinned chickpeas, rinsed and drained
• 1⁄2 lemon, zested
• 1 tsp lemon juice
• 80g 10% fat Greek yoghurt
• 1 garlic clove crushed
• 25g pistachios, finely chopped
• Fresh mint
• Salt
• Freshly ground black pepper
Method:
1. Preheat oven to 200c.
2. Cut aubergine in half, score the flesh side in a cross pattern and spray generously with low
calorie oil spray then season.
3. Place into a baking dish and into the oven to roast for 40 minutes.
4. Whist cooking heat a frying pan to a medium heat.
5. Add harissa paste and cook off for 1-2 minutes until fragrant.
6. Pour in chickpeas and chopped tomatoes and season to taste.
7. Add 20ml water and simmer for 6-8 minutes.
8. Remove aubergines from the oven and spread the tomato and chickpea mixture into the
bottom of the baking dish.
9. Nestle in aubergines into the baking dish and brush with harissa paste.
10. Bake for a final 5 minutes until bubbling.
11. Mix together Greek yoghurt, garlic and lemon juice.
12. Remove roasted aubergines from the oven.
13. Serve over harrissa and tomato chickpeas and top with cooling garlic yoghurt, pistachios,
fresh mint and some lemon zest.
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