Harissa Roasted Aubergine, Tahini & Pomegranate

This recipe really lets delicious aubergines shine. Simply dusted with a harissa spice blend, seasoned, then roasted, they're packed with flavour.

While they bake, you'll have time to whip up a classic tahini sauce, to be drizzled over the aubergines before serving them with pomegranate seeds and fresh herbs.

As this dish is so simple to double up, you can enjoy it as a light meal, or make a big, beautiful platter as a side dish to accompany a Middle Eastern feast fit for a crowd.



For the aubergines

2 medium aubergines

1 tsp sea salt

2 tsp harissa powder or paste

1 tbsp olive oil

For the tahini sauce

125g tahini

1 small clove garlic, finely grated

1 tbsp olive oil

½ tsp sea salt

Juice of ½ lemon

1 tsp pomegranate molasses (optional)

To serve

100g pomegranate seeds

Sesame seeds

Fresh soft herbs, such as parsley, coriander and mint

Shoots, sprouts or rocket

Extra virgin olive oil

Pomegranate molasses (optional)


  1. Preheat the oven to 200°C/fan 180°C/Gas 6, and line a baking tray with parchment paper.
  2. Cut the aubergines into quarters lengthways, and place on the baking tray, cut side up.
  3. Sprinkle with the salt and the harissa seasoning – or rub the paste onto the cut sides of the aubergines. Add a grinding of pepper, drizzle with the oil, and roast for about 20 minutes. They're ready when they're lightly golden, a little charred in places, and soft all the way through.
  4. While the aubergines are roasting, place all the ingredients for the tahini in a bowl and whisk. It will become stiff and grainy at first, so add up to 100ml water, little by little, until it loosens up and becomes silky smooth – it should be the consistency of double cream.
  5. When you're ready to serve, spoon some of the tahini sauce onto plates and top with the aubergine wedges. Sprinkle with the pomegranate seeds, some sesame seeds, your choice of herbs, shoots or leaves, and a drizzle of extra virgin olive oil and pomegranate molasses, if using.

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